It's feeling a little cooler in Florida...not cold, but nice out. With the lower humidity, it almost feels like autumn. Yay! And now, today's six recipes. Enjoy!
QUICK SKILLET ZITI
This comes from FamilyTime. It starts with, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.” Serves: 4 servings (1 1/ 4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes.
To view this online, click here.
Note: If you're a vegetarian, as I am, you can replace the ground beef with a variety of tofu crumbles.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
PUMPKIN RISOTTO
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "A warm and comforting dish for fall or winter, this pumpkin risotto, a classic from Northern Italy, is easy to make and would make a great side dish for Thanksgiving dinner. Pureeing half of the pumpkin gives the risotto a lovely orange color and makes it so that the pumpkin flavor is distributed evenly through the dish, rather than just in the spoonfuls with pumpkin chunks. You can use any other winter squash in place of pumpkin, for example, acorn squash or butternut squash. This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, or heartier by topping the finished dish with crisp-fried pancetta or bacon, or fresh sage leaves fried in butter until crisp." Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4 servings
To view online, click here.
Ingredients
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, finely minced
1 pound pumpkin (or other winter squash), cut into small chunks
4 small shallots, finely minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups of hot chicken or vegetable broth
1/2 cup freshly grated or shaved Parmigiano Reggiano
Other optional toppings for serving:
finely chopped parsley
fried and crumbled pancetta or bacon
sage leaves fried in butter till crisp
chopped fresh rosemary
Preparation
In a large saucepan, heat the oil and 1 tablespoon of the butter over low heat, then add the garlic and pumpkin. Cook for abut 20 minutes, stirring often, until the pumpkin softens and starts to break down. Remove from heat and separate into two halves -- puree one half in a food processor. Set aside.
In another large saucepan, heat 1 1/2 tablespoons of the remaining butter over low heat. Add the shallots and cook until soft and transparent, about 8 minutes.
Add the rice and stir well with a wooden spoon to coat the rice evenly with the oil and butter. Add the white wine and continue cooking, stirring constantly, until the rice has absorbed the wine.
Add 3 cups of the broth and continue cooking and stirring until the liquid has been absorbed. Then add 1 more cup of broth and cook, stirring, until absorbed. Repeat until all 6 cups of broth have been used and the rice is al dente (tender but still chewy).
Stir in the pumpkin puree and chunks, lowering the heat to very low. Add the Parmigiano and remaining butter and stir until both are melted and the mixture is creamy.
Serve immediately in shallow bowls, with additional grated Parmigiano, if desired.
SOUTHWEST SALSA RICE BITES
This comes from FamilyTime, courtesy Rice to the Rescue! Recipe Contest "Best Whole Grain Brown Rice" Winner-Janet Gilbert. It starts off, "These little appetizers are perfect for your next party, or make them for a casual weekend gathering. Either way, amazing!" Makes 48 rice bites; Prep Time: 15 minutes; Cook Time: 15 to 20 minutes
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67946.
Ingredients
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 large eggs
One 16-ounce jar medium or hot, thick, chunky salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Directions
Preheat the oven to 350° F.
Mix together the rice and cheese in a large bowl and set aside.
In a medium bowl, beat the eggs until well blended. Stir in the salsa, sour cream, salt and pepper. Add the salsa mixture to the rice and cheese and mix well.
Spray miniature muffin pans with flavorless vegetable cooking spray. Spoon approximately 1 1/2 tablespoons of the rice mixture into each cup, filling to just below the rim. Sprinkle the crushed chips over the mixture and press lightly with the back of a spoon to adhere. Bake for 15 to 20 minutes, or until lightly browned.
Serve warm with additional salsa and sour cream, if desired.
Per Serving: 287 calories; 14 g fat; 784 mg sodium; 31 g carbohydrate; 2 g fiber; 10 g protein
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
Showing posts with label Italian Pepperoni-Vegetable Quiche. Show all posts
Showing posts with label Italian Pepperoni-Vegetable Quiche. Show all posts
Wednesday, October 14, 2015
Friday, October 9, 2015
Weekend Recipes
Finally, the weekend! Here are today's recipes. Enjoy!
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GRILLED CHICKEN SALSA VERDE
This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.
To view online, click here.
Ingredients
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
BRUSCHETTA
This comes from Ree Drummond of The Food Network's The Pioneer Woman. It starts off, “Red and yellow grape tomatoes are the star of this two-bite appetizer. These juicy in-season bites only need a bit of garlic, oil, balsamic and basil before they're spooned onto grilled baguette slices.” Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr.; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.print.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GRILLED CHICKEN SALSA VERDE
This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.
To view online, click here.
Ingredients
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
BRUSCHETTA
This comes from Ree Drummond of The Food Network's The Pioneer Woman. It starts off, “Red and yellow grape tomatoes are the star of this two-bite appetizer. These juicy in-season bites only need a bit of garlic, oil, balsamic and basil before they're spooned onto grilled baguette slices.” Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr.; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.print.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Tuesday, June 2, 2015
Week Day Recipes
Today promises to be a rainy day where I am...a great day to stay in and just veg out. But we still need to eat, so here are today's recipes. Enjoy!
HERBED SKILLET SWEET POTATOES
From the infamous long-since-forgotten-emailing-list. Serves 2-4
Ingredients
2 pounds sweet potatoes
2 teaspoons smoked paprika
2 teaspoons kosher salt
Fresh black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves of garlic, minced
Directions
Small handful fresh herbs, minced - sage and thyme
Wash the sweet potatoes - don't peel. Cut into a fine, 1/2" dice. Toss with paprika, salt and a little black pepper.
Heat a cast iron skillet over medium-high heat. Melt the butter and oil. (Omit the butter to keep these vegan; it won't affect the recipe much.) Add half the sweet potatoes. Let cook without stirring for about three minutes, then stir and turn them over. Let cook for another few minutes - until they are quite golden and seared.
Add the other half, along with the garlic, and cook them all until tender. The potatoes you added first will get slightly mushier and soft, while the ones added later should keep their shape with a tender bite. Just as they get tender stir in the herbs and cook just until wilted and fragrant. Taste and add any additional salt or pepper.
These are delicious served with a little yogurt and parsley stirred in too.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
4-INGREDIENT CHOCOLATE RASPBERRY CAKE
This comes from Tablespoon.com, and starts off, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep time: 15 min; Total time: 1 hr. 15 min; Servings: 8
To view this online, click here.
Ingredients
1 (13 oz) package dark chocolate chips
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting
8 eggs, room temperature
1 cup raspberries
1/4 cup powdered sugar for garnish (optional)
Directions
Preheat oven to 325ºF.
In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.
Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.
Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.
RESTAURANT-STYLE SALSA
This is from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 1 hr; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe.print.html?oc=linkback
Ingredients
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
CHICKEN JAMBALAYA
Makes 6 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/232.shtml
Ingredients
1 Tbsp. olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 can (14.5 oz.) whole plum tomatoes in juice
1 rib celery, cut in 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
1/4 tsp. dried red pepper flakes
1 pinch ground cloves
1 cup hot long-grain brown rice, cooked according to package directions
Directions
In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture until well combined.
Nutritional Information Per Serving: Calories: 235; Protein: 17 g; Fat: 4 g; Sodium: 203 mg; Carbohydrates: 33 g; Exchanges: 2 Low-Fat Meat, 2 Bread/Starch, 1 Vegetable
SPICY ASIAN COLESLAW WITH GRILLED CHICKEN
This comes from FamilyTime.com. It starts off, “Diced jalapenos add life and zest to this Spicy Asian Coleslaw with Grilled Chicken. Cabbage, green onions, rice vinegar and sesame oil round out the flavors of this popular dish. Serve it with breadsticks and sparkling Perrier water for a light meal.” Serves: 4; Prep Time: 10 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1/2 head small, finely shredded cabbage
3 large green onions, thinly sliced
1/4 cup rice vinegar
3 tablespoons sesame oil
3 tablespoons chopped cilantro
1 tablespoon ORTEGA® Diced Jalapenos
4 (about 1 pound total) boneless skinless chicken breat halves, grilled & kept warm
Directions
Combine cabbage, green onions, vinegar, oil, cilantro, and jalapenos in medium bowl. Season with salt and ground black pepper. Divide coleslaw onto 4 serving plates; top with chicken. Serve immediately.
HERBED SKILLET SWEET POTATOES
From the infamous long-since-forgotten-emailing-list. Serves 2-4
Ingredients
2 pounds sweet potatoes
2 teaspoons smoked paprika
2 teaspoons kosher salt
Fresh black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves of garlic, minced
Directions
Small handful fresh herbs, minced - sage and thyme
Wash the sweet potatoes - don't peel. Cut into a fine, 1/2" dice. Toss with paprika, salt and a little black pepper.
Heat a cast iron skillet over medium-high heat. Melt the butter and oil. (Omit the butter to keep these vegan; it won't affect the recipe much.) Add half the sweet potatoes. Let cook without stirring for about three minutes, then stir and turn them over. Let cook for another few minutes - until they are quite golden and seared.
Add the other half, along with the garlic, and cook them all until tender. The potatoes you added first will get slightly mushier and soft, while the ones added later should keep their shape with a tender bite. Just as they get tender stir in the herbs and cook just until wilted and fragrant. Taste and add any additional salt or pepper.
These are delicious served with a little yogurt and parsley stirred in too.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
4-INGREDIENT CHOCOLATE RASPBERRY CAKE
This comes from Tablespoon.com, and starts off, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep time: 15 min; Total time: 1 hr. 15 min; Servings: 8
To view this online, click here.
Ingredients
1 (13 oz) package dark chocolate chips
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting
8 eggs, room temperature
1 cup raspberries
1/4 cup powdered sugar for garnish (optional)
Directions
Preheat oven to 325ºF.
In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.
Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.
Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.
RESTAURANT-STYLE SALSA
This is from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 1 hr; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe.print.html?oc=linkback
Ingredients
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
CHICKEN JAMBALAYA
Makes 6 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/232.shtml
Ingredients
1 Tbsp. olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 can (14.5 oz.) whole plum tomatoes in juice
1 rib celery, cut in 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
1/4 tsp. dried red pepper flakes
1 pinch ground cloves
1 cup hot long-grain brown rice, cooked according to package directions
Directions
In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture until well combined.
Nutritional Information Per Serving: Calories: 235; Protein: 17 g; Fat: 4 g; Sodium: 203 mg; Carbohydrates: 33 g; Exchanges: 2 Low-Fat Meat, 2 Bread/Starch, 1 Vegetable
SPICY ASIAN COLESLAW WITH GRILLED CHICKEN
This comes from FamilyTime.com. It starts off, “Diced jalapenos add life and zest to this Spicy Asian Coleslaw with Grilled Chicken. Cabbage, green onions, rice vinegar and sesame oil round out the flavors of this popular dish. Serve it with breadsticks and sparkling Perrier water for a light meal.” Serves: 4; Prep Time: 10 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1/2 head small, finely shredded cabbage
3 large green onions, thinly sliced
1/4 cup rice vinegar
3 tablespoons sesame oil
3 tablespoons chopped cilantro
1 tablespoon ORTEGA® Diced Jalapenos
4 (about 1 pound total) boneless skinless chicken breat halves, grilled & kept warm
Directions
Combine cabbage, green onions, vinegar, oil, cilantro, and jalapenos in medium bowl. Season with salt and ground black pepper. Divide coleslaw onto 4 serving plates; top with chicken. Serve immediately.
Friday, May 29, 2015
Weekend Recipes
Finally, the weekend! Here are today's recipes. Enjoy!
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GRILLED CHICKEN SALSA VERDE
This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.
To view online, click here.
Ingredients
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
BRUSCHETTA
This comes from Ree Drummond of The Food Network's The Pioneer Woman. It starts off, “Red and yellow grape tomatoes are the star of this two-bite appetizer. These juicy in-season bites only need a bit of garlic, oil, balsamic and basil before they're spooned onto grilled baguette slices.” Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr.; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.print.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
GRILLED CHICKEN SALSA VERDE
This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.
To view online, click here.
Ingredients
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)
Directions
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.
MINI FRENCH SILK COOKIE PIES
This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings
To view this online, click here.
Ingredients
1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3 ounces semi-sweet baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large pasteurized eggs, at room temperature
Whipped cream, for serving
Chocolate shavings, for serving
Directions
Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
CHICKEN WITH PICANTE PEACH SALSA
This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6
To view this recipe online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
2 tablespoons lime juice
1 can (about 15 ounces) peach halves in heavy syrup, drained and diced
1/3 cup chopped red bell pepper or green bell pepper
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 3/4 pounds skinless, boneless chicken breast halves
1/2 cup peach preserves or apricot preserves
Directions
Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
Serve the chicken with the peach salsa mixture.
ITALIAN PEPPERONI-VEGETABLE QUICHE
This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped seeded tomato
1/2 cup sliced pepperoni, chopped
5 eggs
3/4 cup milk
1 teaspoon Italian seasoning
Directions
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
BRUSCHETTA
This comes from Ree Drummond of The Food Network's The Pioneer Woman. It starts off, “Red and yellow grape tomatoes are the star of this two-bite appetizer. These juicy in-season bites only need a bit of garlic, oil, balsamic and basil before they're spooned onto grilled baguette slices.” Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr.; Cook: 10 min; Yield: 12 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.print.html?oc=linkback
Ingredients
4 tablespoons olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
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