Tuesday, April 26, 2011
No, I'm not done cooking...
No, I'm not done cooking and no, I have not abandoned this blog-we just had some company over the holiday weekend. In other words, I made (too much and) lots of food this weekend and we're now knee deep in leftovers. I didn't think any of it was post-worthy (breaded chicken [aka Jen's Shake n Bake chicken as referred to by my brother], mac n cheese, brownies, cakes, cookie bars, buffalo chicken dip, taco dip, a roasted turkey, mashed potatoes, rolls, stuffing, etc). I also did defrost and heat a tray of lasagna that I made a few weeks ago and I know I haven't posted my lasagna recipe yet but I have never written it down and to be honest, I don't know how it's made till I'm making it....I'll have to do that one eventually. Although this break from cooking is nice, I'll be ready to eat hot non-rewarmed food come next week.
Tuesday, April 19, 2011
Chicken in Basil Cream
First off, I was very excited to eat this meal. I was going to make it last week but we already had too many left overs. I was going to make it tonight but came home in a terrible, cranky, irritable mood and I was super tired. In a moment of weakness, Eric asked if there was anything he could do to help me (I was just starting to cook) and I said "You want to help? Here's the recipe" and walked out of the kitchen. It was mean of me [I know! I know!] but he survived (although he nearly set off the smoke detector [he says] and he didn't do things exactly as I would have). Regardless, let me tell you-the meal tasted even better because I didn't have to make it for once :)
1/4 c milk
1/4 c Italian style dry bread crumbs
1 lb of chicken, cut into 4 portions and pounded to 1/2 inch thick if necessary
3 tbsp butter
1/2 c chicken broth
1 c heavy whipping cream
1-2 oz jar sliced pimientos, drained
1/2 c Parmesan cheese, grated
1/4 c fresh basil, chopped
1/8 tsp pepper
Place milk and bread crumbs in separate shallow bowls. Heat a large non stick skillet to medium high and melt butter. Dip chicken in milk then coat with bread crumbs. Cook chicken in heated skillet on both sides till juices run clear about 10 minutes. Remove from skillet and keep warm with foil.
Add broth to the skillet and bring to a boil over medium heat. Use spatula to loosen browned bits off pan. Stir in the heavy cream and pimientos. Bring to boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil, and pepper. Cook and stir until heated through. Pour over plated chicken.
Eric used Kraft "sprinkle" cheese (as I have always known it since childhood) instead of grating the block of parmesan cheese I had. He said that he was scared of the grater since I have literally grated portions of my hand with the box grater. I may have also used a little minced garlic... but only because I add garlic to everything out of [bad] habit.
He served the chicken and sauce with green beans and it was most definitely *delicious foods*. He asked if I was going to blog it and I said of course but he was adamant that he receive credit.
So thank you Eric... you're the best!!
1/4 c milk
1/4 c Italian style dry bread crumbs
1 lb of chicken, cut into 4 portions and pounded to 1/2 inch thick if necessary
3 tbsp butter
1/2 c chicken broth
1 c heavy whipping cream
1-2 oz jar sliced pimientos, drained
1/2 c Parmesan cheese, grated
1/4 c fresh basil, chopped
1/8 tsp pepper
Place milk and bread crumbs in separate shallow bowls. Heat a large non stick skillet to medium high and melt butter. Dip chicken in milk then coat with bread crumbs. Cook chicken in heated skillet on both sides till juices run clear about 10 minutes. Remove from skillet and keep warm with foil.
Add broth to the skillet and bring to a boil over medium heat. Use spatula to loosen browned bits off pan. Stir in the heavy cream and pimientos. Bring to boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil, and pepper. Cook and stir until heated through. Pour over plated chicken.
Eric used Kraft "sprinkle" cheese (as I have always known it since childhood) instead of grating the block of parmesan cheese I had. He said that he was scared of the grater since I have literally grated portions of my hand with the box grater. I may have also used a little minced garlic... but only because I add garlic to everything out of [bad] habit.
He served the chicken and sauce with green beans and it was most definitely *delicious foods*. He asked if I was going to blog it and I said of course but he was adamant that he receive credit.
So thank you Eric... you're the best!!
Wednesday, April 13, 2011
Spinach and Spicy Ham Pasta Bake
When I planned my meals for this week, I had decided I would try this one even though I was pretty sure I would not like it. We've had a lot of chicken lately since it's a good lean protein but I think we both needed a change up. I second [and triple and quadruple] guessed this one because it involved utilizing the deli counter. Sounds strange, I know, but most people [well only Eric knew till now] don't know that I'm terrified of the deli counter for some reason. I have no idea where this fear originated and we've only recently discovered it a year or so ago when Eric went on a 'lunch meat sandwich for work' kick.... needless to say, that kick didn't last long... Burger King, Taco Bell, Wawa, "The Chinese Food Buffet" (because as he says "I can't enjoy Chinese food when you're around so I HAVE to eat it at work" and by he eat it, he means several plates in one sitting) and some place called Jake's that sells "the best" burgers started becoming 'lunch.' Apparently, Elkton, MD is the place to go for the best burger... right. So we realized that I didn't "do" the whole deli counter scene when Eric was not present at the grocery store (or as we call it 'the food store'---we get made fun of in Rdg for saying that) with me-I would come home empty handed and play stupid... he didn't buy it. On several trips, he attempted to refuse to do it for me, however, this game does not work in his favor as I can live without deli meat.
Anyway, there were several factors pointing in the direction of 'do not try this recipe.' However, I'm very pleasantly surprised and in fact, I did something that I rarely do... I had seconds. Again, it's inspired by a Rachael Ray recipe of the same name from her 365: No Repeats cook book... although it has been altered... of course.
Kosher salt
1/2 lb gremelli pasta or cavatappi (any corkscrew type pasta)
3 tbsp EVOO
2 tbsp unsalted butter
1/4 yellow onion, chopped (note to remember: I tone down all recipes that call for '1 whole onion' as this did)
2 cloves of garlic, chopped
2 tbsp flour
1 c milk (whole or 2%)
1/4 lb capocollo (spicy ham) cut in half and then into ribbons
5 oz of frozen spinach, defrosted and squeezed dry
1 c parmesan cheese, shredded
1/4 tsp cayenne pepper
8 oz of fresh mozzarella, cubed
1/2 c Alfredo sauce
1/2 c Italian style dry bread crumbs
Preheat oven to 350 F. Cook pasta as directed, being sure to salt the water well. Heat a medium, deep skillet to medium heat. Add 1 tbsp of EVOO and 2 tbsp of butter. When butter is melted, add onions and garlic. Season well with salt and pepper. Cook for 3-4 minutes. Sprinkle the onion garlic mix with flour and continue for additional 1-2 minutes. Slowly whisk in melk and bring the milk to a gentle bubble. Mixture will begin to thicken. Stir in capocollo, spinach, and 3/4 of parmesan. Season with cayenne pepper and remove from heat. Add additional salt if needed.
Combine cooked pasta, cubed mozarella, and Alfredo sauce with the capocollo spinach sauce. Transfer to a lightly sprayed 2 1/2 quart baking dish.
In a small bowl, combine the bread crumbs, remaining 2 tbsp of EVOO, and remaining 1/4 c of Parmesan cheese. Sprinkle the mixture over the top of the pasta evenly. Bake the pasta for 25 minutes. Then turn broiler to high heat and broil for 1 minute till top is browned.
Anyway, there were several factors pointing in the direction of 'do not try this recipe.' However, I'm very pleasantly surprised and in fact, I did something that I rarely do... I had seconds. Again, it's inspired by a Rachael Ray recipe of the same name from her 365: No Repeats cook book... although it has been altered... of course.
Kosher salt
1/2 lb gremelli pasta or cavatappi (any corkscrew type pasta)
3 tbsp EVOO
2 tbsp unsalted butter
1/4 yellow onion, chopped (note to remember: I tone down all recipes that call for '1 whole onion' as this did)
2 cloves of garlic, chopped
2 tbsp flour
1 c milk (whole or 2%)
1/4 lb capocollo (spicy ham) cut in half and then into ribbons
5 oz of frozen spinach, defrosted and squeezed dry
1 c parmesan cheese, shredded
1/4 tsp cayenne pepper
8 oz of fresh mozzarella, cubed
1/2 c Alfredo sauce
1/2 c Italian style dry bread crumbs
Preheat oven to 350 F. Cook pasta as directed, being sure to salt the water well. Heat a medium, deep skillet to medium heat. Add 1 tbsp of EVOO and 2 tbsp of butter. When butter is melted, add onions and garlic. Season well with salt and pepper. Cook for 3-4 minutes. Sprinkle the onion garlic mix with flour and continue for additional 1-2 minutes. Slowly whisk in melk and bring the milk to a gentle bubble. Mixture will begin to thicken. Stir in capocollo, spinach, and 3/4 of parmesan. Season with cayenne pepper and remove from heat. Add additional salt if needed.
Combine cooked pasta, cubed mozarella, and Alfredo sauce with the capocollo spinach sauce. Transfer to a lightly sprayed 2 1/2 quart baking dish.
In a small bowl, combine the bread crumbs, remaining 2 tbsp of EVOO, and remaining 1/4 c of Parmesan cheese. Sprinkle the mixture over the top of the pasta evenly. Bake the pasta for 25 minutes. Then turn broiler to high heat and broil for 1 minute till top is browned.
Tuesday, April 12, 2011
Cassoulet Stuffed Bread Melts
I've been on a Rachael Ray kick lately... apparently. She said to use white wine or chicken stock-I used white wine... I am realizing I don't like foods as much cooked in white wine. It used to sound glamorous to me (when I would read recipes that called for white wine [when I didn't know how to cook or I was too lazy to be adventerous]). However, it isn't as glamorous when you don't completely like what you have made. Next time I'll use chicken stock. Considering this is a pretty simple meal, it's also pretty filling... even to Eric's standards. Quote from Eric: I'm going to gain 10 lbs this week.
1 french baguette
1 lb sausage, casing removed (I used hot sausage... of course)
2 tbsp EVOO
2 carrots, chopped
1/2 yellow onion, chopped
2 large cloves of garlic, chopped
1 bay leaf
1 tsp dried thyme
1-15 oz can of white beans or cannellini beans, rinsed and drained
kosher salt and freshly ground pepper
1/2 white wine or chicken stock
1/2 c pasta sauce
slices of cheese: cheddar, Swiss, Gouda, Fontina (enough to cover the tops of 4 bread boats about a 1/4 lb-I used cheddar cheese)
1/4 c freshly chopped parsley
Preheat oven to 200 F. Crisp the bread in the low oven for 10 minutes. Remove and cut loaf in half, split lengthwise, and hollow it out-making 4 bread boats.
Heat EVOO in large skillet over medium high heat and add sausage. Cook until browned, crumbling as you cook. Add carrots, onions, garlic, bay leaf, and thyme. (I also feel like this should have a stalk of celery or two chopped and thrown in... next time!) Cook for 7-8 minutes. Drain excess oil. Add beans and stir to combine. Season with salt and pepper. Add white wine/chicken stock, scraping the pan. Reduce heat to low and simmer for 2-3 minutes. Add pasta sauce.
Turn broiler to high and place the rack 8 inches or so from the heat. Fill the bread boats with the cassoulet mixture. Top with slices of cheese. Place a foil lined cookie sheet. Melt cheese under broiler and garnish each with parsley.
Serve with fork and knife. Serves 2-4.
1 french baguette
1 lb sausage, casing removed (I used hot sausage... of course)
2 tbsp EVOO
2 carrots, chopped
1/2 yellow onion, chopped
2 large cloves of garlic, chopped
1 bay leaf
1 tsp dried thyme
1-15 oz can of white beans or cannellini beans, rinsed and drained
kosher salt and freshly ground pepper
1/2 white wine or chicken stock
1/2 c pasta sauce
slices of cheese: cheddar, Swiss, Gouda, Fontina (enough to cover the tops of 4 bread boats about a 1/4 lb-I used cheddar cheese)
1/4 c freshly chopped parsley
Preheat oven to 200 F. Crisp the bread in the low oven for 10 minutes. Remove and cut loaf in half, split lengthwise, and hollow it out-making 4 bread boats.
Heat EVOO in large skillet over medium high heat and add sausage. Cook until browned, crumbling as you cook. Add carrots, onions, garlic, bay leaf, and thyme. (I also feel like this should have a stalk of celery or two chopped and thrown in... next time!) Cook for 7-8 minutes. Drain excess oil. Add beans and stir to combine. Season with salt and pepper. Add white wine/chicken stock, scraping the pan. Reduce heat to low and simmer for 2-3 minutes. Add pasta sauce.
Turn broiler to high and place the rack 8 inches or so from the heat. Fill the bread boats with the cassoulet mixture. Top with slices of cheese. Place a foil lined cookie sheet. Melt cheese under broiler and garnish each with parsley.
Serve with fork and knife. Serves 2-4.
Sunday, April 10, 2011
Chicken Enchilada Pasta
I was supposed to make this last week but I ran out of 'cooking time' and Eric ran out of 'eating room.' It's an adapted recipe from the magazine Taste of Home (one of my favorite recipe sources). Originally, it was more of a stuffed shell recipe but I mistook the manicotti pasta box for a box of stuffed shell pasta so I improvised. Doesn't matter since Eric thoroughly enjoyed it :)
1/2 lb medium shell pasta
1 green bell pepper, shopped
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, chopped
2 tbsp canola oil
1 lb cooked chicken breast, chopped
1 1/2 c black beans, rinsed
1 1/2 tbsp taco seasoning
1-14 oz can diced tomatoes
1-15 oz can enchilada sauce (I used el Rio-Hot)
1-8oz Mexcan style cheese blend, shredded
8 tortilla chips, crushed
Sour cream
Preheat oven to 350 F. Begin to cook pasta according to package; drain. Rinse with cold water, drain and set aside. In a large skillet, heat canola oil over medium heat. Once pan is hot, add pepper, onion, jalapeno peppers, and garlic. Cook for 5 minutes over medium heat until tender. Stir in chopped chicken, beans, diced tomatoes, and taco seasoning. Add 1/4 c of enchilada sauce. Cook and stir for 5 minutes. Remove from heat and stir in 1 c of cheese and cooked pasta. In the bottom of a 2 1/2 quart baking dish, spread 1 c of enchilada sauce. Spoon pasta mixture on top and drizzle with remaining enchilada sauce, reserving a small amount if desired to add to cooked dish. Bake covered for 30 minutes. Uncover and sprinkle with remaining 1 c of cheese. Bake additional 5 minutes at 350 F until cheese melts. Sprinkle with crushed chips and serve with sour cream.
1/2 lb medium shell pasta
1 green bell pepper, shopped
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, chopped
2 tbsp canola oil
1 lb cooked chicken breast, chopped
1 1/2 c black beans, rinsed
1 1/2 tbsp taco seasoning
1-14 oz can diced tomatoes
1-15 oz can enchilada sauce (I used el Rio-Hot)
1-8oz Mexcan style cheese blend, shredded
8 tortilla chips, crushed
Sour cream
Preheat oven to 350 F. Begin to cook pasta according to package; drain. Rinse with cold water, drain and set aside. In a large skillet, heat canola oil over medium heat. Once pan is hot, add pepper, onion, jalapeno peppers, and garlic. Cook for 5 minutes over medium heat until tender. Stir in chopped chicken, beans, diced tomatoes, and taco seasoning. Add 1/4 c of enchilada sauce. Cook and stir for 5 minutes. Remove from heat and stir in 1 c of cheese and cooked pasta. In the bottom of a 2 1/2 quart baking dish, spread 1 c of enchilada sauce. Spoon pasta mixture on top and drizzle with remaining enchilada sauce, reserving a small amount if desired to add to cooked dish. Bake covered for 30 minutes. Uncover and sprinkle with remaining 1 c of cheese. Bake additional 5 minutes at 350 F until cheese melts. Sprinkle with crushed chips and serve with sour cream.
Wednesday, April 6, 2011
White Cheese Chicken Lasagna
So a full 13x9 pan of lasagna is one of two things for 2 people 1.) it's too big and 2.) it begs people (like Eric) to overeat (when they should not). I've been toying with breaking lasagna noodles in half so I could make a lasagna more appropriate for 2 people. Lasagna noodles broken in half do not *exactly* fit an 8x8 pan but it comes close enough for me and since I wanted to try this recipe, I figured it was better to make a smaller version in case we did not care for it (side note: we both did like it and Eric complained that there was only enough left for him to have two more portions). Obviously, this can be easily doubled to make a 13x9 pan if you'd prefer.
9 lasagna noodles halves (break before cooking-it's easier)
1/4 c butter
1/4 onion, chopped
2 small cloves of garlic, minced
1/4 c all purpose flour
1/2 tsp salt
1 c chicken broth
3/4 c milk
2 c mozzarella cheese, shredded. divided
1/2 c Parmesan cheese
1/4 tsp red pepper flakes
1/2 tsp dried basil
1/2 tsp ground black pepper
1 c ricotta cheese
1 1/2 c cooked chicken breast, cubed
8 oz frozen chopped spinach, thawed and drained well
1 tsp dried parsley
Preheat oven to 350 F. Cook lasagna noodles as directed. Drain and rinse with cold water. Set aside.
Melt butter in a large skillet over medium heat. Cook onion and garlic in butter until tender about 3-4 minutes. Stir often. Stir in flour and salt, turn heat down to simmer and cook until mixture bubbles. Mix in broth and milk, turn heat up to bring to a boil. Bring to a boil for 1 minute and stir constantly. Stir in 1 c mozzarella cheese and 1/4 c of Parmesan cheese. Remove from heat. Season with red pepper flakes, basil, and ground black pepper. Set aside. In a small bowl, combine the ricotta and 1/2 of the chicken-set aside
Spray an 8x8 pan with non stick spray. Spread 1/3 of the sauce mixture in the bottom of the dish. Layer with 3 noodles, ricotta-chicken mixture. Layer with 3 more lasagna noodle halves and top with spinach then 1/3 of sauce mixture, rest of chicken, and 1/2 c of mozzarella cheese. Arrange remaining 3 lasagna noodle halves over top and spread remaining sauce evenly over noodles. Top with remaining 1/4 c Parmesan cheese and 1/2 c mozzarella cheese. Sprinkle parsley over top.
Bake for 40 minutes at 350 F. When done baking, turn broiler to high and place dish as close to broiler as possible. Broil for 1-2 minutes or until top begins to brown.
9 lasagna noodles halves (break before cooking-it's easier)
1/4 c butter
1/4 onion, chopped
2 small cloves of garlic, minced
1/4 c all purpose flour
1/2 tsp salt
1 c chicken broth
3/4 c milk
2 c mozzarella cheese, shredded. divided
1/2 c Parmesan cheese
1/4 tsp red pepper flakes
1/2 tsp dried basil
1/2 tsp ground black pepper
1 c ricotta cheese
1 1/2 c cooked chicken breast, cubed
8 oz frozen chopped spinach, thawed and drained well
1 tsp dried parsley
Preheat oven to 350 F. Cook lasagna noodles as directed. Drain and rinse with cold water. Set aside.
Melt butter in a large skillet over medium heat. Cook onion and garlic in butter until tender about 3-4 minutes. Stir often. Stir in flour and salt, turn heat down to simmer and cook until mixture bubbles. Mix in broth and milk, turn heat up to bring to a boil. Bring to a boil for 1 minute and stir constantly. Stir in 1 c mozzarella cheese and 1/4 c of Parmesan cheese. Remove from heat. Season with red pepper flakes, basil, and ground black pepper. Set aside. In a small bowl, combine the ricotta and 1/2 of the chicken-set aside
Spray an 8x8 pan with non stick spray. Spread 1/3 of the sauce mixture in the bottom of the dish. Layer with 3 noodles, ricotta-chicken mixture. Layer with 3 more lasagna noodle halves and top with spinach then 1/3 of sauce mixture, rest of chicken, and 1/2 c of mozzarella cheese. Arrange remaining 3 lasagna noodle halves over top and spread remaining sauce evenly over noodles. Top with remaining 1/4 c Parmesan cheese and 1/2 c mozzarella cheese. Sprinkle parsley over top.
Bake for 40 minutes at 350 F. When done baking, turn broiler to high and place dish as close to broiler as possible. Broil for 1-2 minutes or until top begins to brown.
Tuesday, April 5, 2011
Herbed Cornmeal Crab Cakes
Eric says, "I may have just regained the 5 lbs I lost because I can't stop eating and I'm so full." I love how crispy these are on the outside. Next time I'll buy a can of lump crab meat though :)
Cornmeal Coating:
2 tbsp yellow cornmeal
2 tsp panko bread crumbs
1 tbsp all purpose flour
1/2 tsp garlic powder
1/8 tsp onion flakes
1/8 tsp salt
Crab Cake:
1 egg, beaten
1/4 c seasoned bread crumbs
1/2 tbsp dried minced chives
2 tbsp minced fresh parsley
1/2 tsp dried thyme
1 tbsp mayonnaise
2 tsp spicy brown mustard
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
pinch of celery seed
1-6 oz can crabmeat, drained, flaked, and cartilage removed
2-3 tbsp corn oil
In a shallow bowl, combine coating ingredients. Set aside. In a large bowl, combine egg, bread crumbs, chives, parsley, thyme, mayo, mustard, lemon juice, Worcestershire sauce, and celery seed. Fold in crab. Shape into 4-5 patties and coat well with cornmeal mixture.
In a large skillet over medium heat, heat corn oil. Cook crab cakes in oil for 3-5 minutes per side or until golden brown.
Cornmeal Coating:
2 tbsp yellow cornmeal
2 tsp panko bread crumbs
1 tbsp all purpose flour
1/2 tsp garlic powder
1/8 tsp onion flakes
1/8 tsp salt
Crab Cake:
1 egg, beaten
1/4 c seasoned bread crumbs
1/2 tbsp dried minced chives
2 tbsp minced fresh parsley
1/2 tsp dried thyme
1 tbsp mayonnaise
2 tsp spicy brown mustard
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
pinch of celery seed
1-6 oz can crabmeat, drained, flaked, and cartilage removed
2-3 tbsp corn oil
In a shallow bowl, combine coating ingredients. Set aside. In a large bowl, combine egg, bread crumbs, chives, parsley, thyme, mayo, mustard, lemon juice, Worcestershire sauce, and celery seed. Fold in crab. Shape into 4-5 patties and coat well with cornmeal mixture.
In a large skillet over medium heat, heat corn oil. Cook crab cakes in oil for 3-5 minutes per side or until golden brown.
Garlic Sweet Potato Fries (for 2)
Eric smacked my hand when I went to take one of these off his plate. He said "Lay off my food... or else." Guess he's a happy customer.... ;)
1 large sweet potato, cut into lengthwise thick wedges
4 tbsp EVOO
Salt, pepper
2 cloves of garlic, finely minced
Preheat oven to 400 F. Place cut potatoes on a large baking sheet lined with parchment paper. Toss the potatoes with 2 tbsp of EVOO and sprinkle with salt and pepper. Roast until browned 30 to 40 minutes, turning once halfway through.
Combine garlic and remaining 2 tbsp of EVOO in a small bowl. Brush baked sweet potato fries with garlic oil and roast for another 2 to 3 minutes.
1 large sweet potato, cut into lengthwise thick wedges
4 tbsp EVOO
Salt, pepper
2 cloves of garlic, finely minced
Preheat oven to 400 F. Place cut potatoes on a large baking sheet lined with parchment paper. Toss the potatoes with 2 tbsp of EVOO and sprinkle with salt and pepper. Roast until browned 30 to 40 minutes, turning once halfway through.
Combine garlic and remaining 2 tbsp of EVOO in a small bowl. Brush baked sweet potato fries with garlic oil and roast for another 2 to 3 minutes.
Monday, April 4, 2011
Buffalo Chicken Cheese Pizza
Yes, I'll state the obvious--- we love buffalo chicken anything. My pizza dough rolling skills were not in check today (sorry to disappoint, Sara!) but a misshapen pizza does nothing to derail the delicious goodness of buffalo sauce, chicken, and cheeses melted together. Although we both love buffalo flavor, we cannot agree on the brand of the sauce. Eric prefers the popular Frank's while I prefer some random brand I can only find in one Redners in Reading and that is a huge garlic flavor (go figure) called Mike's. So I did half the pizza "Eric-style" and half the pizza "Jen-style."
Crust:
1 3/4 c to 2 c flour
1 envelope Fleischmann’s Pizza Crust Yeast
3/4 tsp salt
1 tbsp olive oil
2/3 c very warm water (120-130 F)
1 egg, beaten
Topping:
1/2 lb boneless, skinless chicken breast, shredded
1/3 to 1/2 c buffalo sauce of your choice plus some for drizzling if you want to make a fancy design on top
1/3 c blue cheese dressing (I like Ken's Steak House)
2 oz blue cheese crumbles
8 oz mozzrella cheese, shredded
Preheat oven to 425 F. Combine 1 c flour, undissolved yeast, and salt in large bowl. Add very warm water and olive oil. Mix till well blended-1 min. Gradually add remaining flour to make a soft dough. Dough should form ball and be sticky. Knead on a floured surface, adding additional flour as needed, until smooth and elastic-4 mins. Roll dough on a floured counter to 12 inch round then place on greased pan. Form a rim around the outside for a crust. Prick surface of dough with fork in several places. Bake for 8 minutes.
Remove prebaked pizza dough and turn oven down to 375 F. Combine chicken and buffalo sauce in a small bowl. Spread blue cheese dressing over dough. Top with buffalo chicken. Sprinkle mozzarella cheese over top and finish with blue cheese crumbles. If desired, drizzle additional buffalo sauce over top. Brush crust with egg. Bake 16-20 minutes.
Crust:
1 3/4 c to 2 c flour
1 envelope Fleischmann’s Pizza Crust Yeast
3/4 tsp salt
1 tbsp olive oil
2/3 c very warm water (120-130 F)
1 egg, beaten
Topping:
1/2 lb boneless, skinless chicken breast, shredded
1/3 to 1/2 c buffalo sauce of your choice plus some for drizzling if you want to make a fancy design on top
1/3 c blue cheese dressing (I like Ken's Steak House)
2 oz blue cheese crumbles
8 oz mozzrella cheese, shredded
Preheat oven to 425 F. Combine 1 c flour, undissolved yeast, and salt in large bowl. Add very warm water and olive oil. Mix till well blended-1 min. Gradually add remaining flour to make a soft dough. Dough should form ball and be sticky. Knead on a floured surface, adding additional flour as needed, until smooth and elastic-4 mins. Roll dough on a floured counter to 12 inch round then place on greased pan. Form a rim around the outside for a crust. Prick surface of dough with fork in several places. Bake for 8 minutes.
Remove prebaked pizza dough and turn oven down to 375 F. Combine chicken and buffalo sauce in a small bowl. Spread blue cheese dressing over dough. Top with buffalo chicken. Sprinkle mozzarella cheese over top and finish with blue cheese crumbles. If desired, drizzle additional buffalo sauce over top. Brush crust with egg. Bake 16-20 minutes.
Sunday, April 3, 2011
Italian Sub Stoup with Garlic Toast Floaters
I've been dying to try this recipe since I saw it awhile ago on Rachael Ray--and although it was on 30 Minute Meals....I am realizing I'm a slow cooker so it took slightly longer. It's supposed to be a stoup (soup/stew) take on an Italian hoagie. So I gave it a stab today before it gets too warm for soup, changed it a tiny bit, and fell in love with it. Hopefully, Eric isn't too hungry today ;)
Stoup:
2 tbsp EVOO
1 lb Italian hot sausage, casing removed and crumbled
1/4 lb pepperoni, diced
1-5 oz ham steak, diced
1 green bell pepper, seeded, chopped
1/2 yellow onion, chopped
3 cloves of garlic, minced
1-28 oz can of diced tomatoes
Salt and pepper
4 c chicken broth
2 c vegetable broth
1 c gemelli pasta or other small, shaped pasta, uncooked
1 bunch of kale, trimmed and coarsely chopped
Floaters:
1/4 c EVOO
3 large cloves of garlic, minced
4 c crusty bread, cubed (I used a can of Pillsbury Italian Bread-I looked this am, cubed it and let it sit out all day to get crusty)
1/2 tsp red pepper flakes
1/4 c grated parmesan cheese
**additional parmesan cheese to top stoup with
Place a large (soup) pot on the stove and preheat to medium high. Add the EVOO and the sausage, being sure to crumble sausage as you brown. Drain off ay excess fat if needed and add pepperoni and ham. Cook 3 minutes., stirring occassionally. Add peppers, onion, and garlic. Cook 5 minutes. Add tomatoes and season with salt and pepper. Cook till begins to simmer. Add chicken and vegetable broth and bring to a boil. Stir in pasta and cook for 8 minutes.
While pasta cooks, heat the EVOO in a large skillet over medium heat. Add garlic and cook for 1 minute. Add bread cubes in and toss to coat with EVOO. Cook 7-8 minutes, being sure to turn cubes to toast on all sides. Once toasted, remove from heat and season with red pepper flakes and cheese.
Once pasta is finished being cooked in stoup, add in kale in small batches, stirring well. Serve the stoup with garlic toast floaters and additional parmesan cheese for topping.
About 4 servings.
Stoup:
2 tbsp EVOO
1 lb Italian hot sausage, casing removed and crumbled
1/4 lb pepperoni, diced
1-5 oz ham steak, diced
1 green bell pepper, seeded, chopped
1/2 yellow onion, chopped
3 cloves of garlic, minced
1-28 oz can of diced tomatoes
Salt and pepper
4 c chicken broth
2 c vegetable broth
1 c gemelli pasta or other small, shaped pasta, uncooked
1 bunch of kale, trimmed and coarsely chopped
Floaters:
1/4 c EVOO
3 large cloves of garlic, minced
4 c crusty bread, cubed (I used a can of Pillsbury Italian Bread-I looked this am, cubed it and let it sit out all day to get crusty)
1/2 tsp red pepper flakes
1/4 c grated parmesan cheese
**additional parmesan cheese to top stoup with
Place a large (soup) pot on the stove and preheat to medium high. Add the EVOO and the sausage, being sure to crumble sausage as you brown. Drain off ay excess fat if needed and add pepperoni and ham. Cook 3 minutes., stirring occassionally. Add peppers, onion, and garlic. Cook 5 minutes. Add tomatoes and season with salt and pepper. Cook till begins to simmer. Add chicken and vegetable broth and bring to a boil. Stir in pasta and cook for 8 minutes.
While pasta cooks, heat the EVOO in a large skillet over medium heat. Add garlic and cook for 1 minute. Add bread cubes in and toss to coat with EVOO. Cook 7-8 minutes, being sure to turn cubes to toast on all sides. Once toasted, remove from heat and season with red pepper flakes and cheese.
Once pasta is finished being cooked in stoup, add in kale in small batches, stirring well. Serve the stoup with garlic toast floaters and additional parmesan cheese for topping.
About 4 servings.
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