Here you go Carrie. I added another topping that's good but takes longer then just a pre-bought pesto.
2 baguettes sliced and brushed with melted butter then broiled until light brown
Cheese layer
-4 oz cream cheese
-4 oz goat cheese
-2 cloves garlic pressed
Mix well and top all baguette slices after removed from broiler.
Toppings
Set these out in bowls so they can be added according to preference.
-Pesto- bought in the refrigerated section of the grocery store usually next to the refrigerated pickles- These are usually good enough by them selves just mix well so the olive oil gets incorporated.
-Tomato/Basil-
2 tomatoes diced and drained of juice
1 large sprig (about 6 leaves) fresh basil, chopped
1 TBL olive oil
pinch of salt and pepper
1 oz shredded mozzarella
Toss everything together and serve with baguettes.
-Alt. Tomato Basil from savingdinner.com
Serves 6-8
2 large tomatoes (or 6 smallish Roma tomatoes)
2 tablespoons chopped fresh basil
2 cloves garlic, crushed
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 pinch of sugar
4 tablespoons grated Parmesan
Salt and pepper to taste
In a medium bowl, mix together the tomatoes, basil, garlic, olive oil and vinegar. Salt and pepper to taste, then mix again. Now sprinkle the pinch of sugar, mix one more time and let sit covered on the countertop for a chance to let the flavors meld. Yum!
Sunday, August 31, 2008
Pot Stickers
Dough
-flour
-salt
-egg
-oil
-water
Mix well and roll into log. Slice into sections. Roll out each section into about 3 in rounds with middle thicker then edge.
Pork Chive filling
-chives
-onions
-garlic
-ginger
-ground pork
Saute veges then add to pork. Mix well and put about 1 tablespoon of filling in the dough round. Brush edges with egg yolk and seal by pleating one side and pressing it to the other side. Pleat, press, pleat, press. Place in hot frying pan and add 1/2 inch of water. Cover and cook for about 5 minutes, until browned. Don't peak often.
Sauce
-soy sauce
-brown sugar
-rice vinegar
Mix all together
-flour
-salt
-egg
-oil
-water
Mix well and roll into log. Slice into sections. Roll out each section into about 3 in rounds with middle thicker then edge.
Pork Chive filling
-chives
-onions
-garlic
-ginger
-ground pork
Saute veges then add to pork. Mix well and put about 1 tablespoon of filling in the dough round. Brush edges with egg yolk and seal by pleating one side and pressing it to the other side. Pleat, press, pleat, press. Place in hot frying pan and add 1/2 inch of water. Cover and cook for about 5 minutes, until browned. Don't peak often.
Sauce
-soy sauce
-brown sugar
-rice vinegar
Mix all together
The Search for the Best Pancakes Ever
So I am still looking for the perfect pancake recipe and so I don't loose the one I want to try next I will post the link here.
http://www.saveur.com/article/Food/Robies-Buttermilk-Flapjacks
However, I am also wondering if any of you have one that you are really fond of. If you have any suggestions for me let me know. Thanks!
http://www.saveur.com/article/Food/Robies-Buttermilk-Flapjacks
However, I am also wondering if any of you have one that you are really fond of. If you have any suggestions for me let me know. Thanks!
Wednesday, August 6, 2008
Chicken Noodle Casserole
8 Servings
Prep: 20 min
Cook: 15 min
work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.' --Lori Gleason of Minneapolis, Minnesota
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
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Prep: 20 min
Cook: 15 min
work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements.' --Lori Gleason of Minneapolis, Minnesota
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
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Chicken Casserole, El Paso Style
4 Servings
1 medium-size onion
2 tablespoons salad oil
3 large skinless, boneless chicken thighs (about 3/4 pound)
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1 cup milk
One 8 3/4-ounce can creamed corn
One 8 3/4- to 10 1/2-ounce can red kidney beans, drained
2 tablespoons chopped fresh cilantro or 1/2 teaspoon dried cilantro leaves
1/4 pound Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
One-third of an 10-ounce package tortilla chips (about 3 cups)
1. Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl.
2. Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
3. In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion.
4. Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
5. Preheat oven to 375 degrees F. Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts.
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1 medium-size onion
2 tablespoons salad oil
3 large skinless, boneless chicken thighs (about 3/4 pound)
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1 cup milk
One 8 3/4-ounce can creamed corn
One 8 3/4- to 10 1/2-ounce can red kidney beans, drained
2 tablespoons chopped fresh cilantro or 1/2 teaspoon dried cilantro leaves
1/4 pound Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
One-third of an 10-ounce package tortilla chips (about 3 cups)
1. Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl.
2. Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
3. In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion.
4. Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
5. Preheat oven to 375 degrees F. Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts.
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Wild Salmon and Potato Casserole with Citrus-Herb Vinaigrette
6 Servings
This summer casserole is bright with citrus flavors and assembles quickly once the potatoes and lemons are sliced. Fresh basil, added right before serving, enlivens the flavor of the salmon. Note: The Marine Stewardship Council certifies Alaska Salmon (such as Alaskan King, Coho, or Pink) as a Best Environmental Choice. Atlantic Salmon number only a few hundred and are virtually extinct. For more information, visit seafoodchoices.com.
1 1-pound wild salmon fillet (see note, above), skin removed
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
1 pound new potatoes, sliced 1/4 inch thick
1/4 cup plus 1 tablespoon olive oil
1 lemon, sliced into 1/4-inch-thick rounds
12 pitted black olives, such as niçoise or picholine
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
2 tablespoons chopped basil
1 teaspoon fresh thyme leaves
Preheat oven to 425°F. Season the salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 1/2- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; roast in the oven for 15 minutes. Remove from oven and layer half the lemon slices over potatoes. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250°F and roast until salmon and potatoes are cooked through — about 40 minutes. Whisk the remaining olive oil, lemon juice, orange juice, remaining salt, and remaining pepper in a small bowl. Stir in the basil and thyme and drizzle over the warm salmon. Serve immediately.
This summer casserole is bright with citrus flavors and assembles quickly once the potatoes and lemons are sliced. Fresh basil, added right before serving, enlivens the flavor of the salmon. Note: The Marine Stewardship Council certifies Alaska Salmon (such as Alaskan King, Coho, or Pink) as a Best Environmental Choice. Atlantic Salmon number only a few hundred and are virtually extinct. For more information, visit seafoodchoices.com.
1 1-pound wild salmon fillet (see note, above), skin removed
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
1 pound new potatoes, sliced 1/4 inch thick
1/4 cup plus 1 tablespoon olive oil
1 lemon, sliced into 1/4-inch-thick rounds
12 pitted black olives, such as niçoise or picholine
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
2 tablespoons chopped basil
1 teaspoon fresh thyme leaves
Preheat oven to 425°F. Season the salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 1/2- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; roast in the oven for 15 minutes. Remove from oven and layer half the lemon slices over potatoes. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250°F and roast until salmon and potatoes are cooked through — about 40 minutes. Whisk the remaining olive oil, lemon juice, orange juice, remaining salt, and remaining pepper in a small bowl. Stir in the basil and thyme and drizzle over the warm salmon. Serve immediately.
Tortilla Casserole
8 Servings
This tortilla casserole is perfect for casual summer entertaining. Round out the meal with a crisp salad of wild greens, sliced tomatoes, or fresh avocados.
1 pound boneless sirloin steak
6 tablespoons lime juice
1/2 teaspoon ancho chile pepper powder
1/4 teaspoon salt
1 large red onion, cut into 1/2-inch slices
2 ears fresh corn (about 1 1/4 cups)
2 tablespoons olive oil
1 15-ounce can black beans
1 15-ounce can kidney beans
2 seeded jalapeño peppers, sliced into 1/8-inch rounds
1 teaspoon chopped chipotle pepper
1/4 cup low-sodium chicken broth
1/2 teaspoon lime zest
6 corn tortillas
2 cups Monterey Jack cheese, shredded
4 tomatoes, cut into 1/4-inch slices
1 1/2 teaspoons chopped oregano
Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes. Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl. Preheat oven to 400°F. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak. Place 2 tortillas in the bottom of a 9- by 13-inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano. Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 more minutes. Serve immediately.
This tortilla casserole is perfect for casual summer entertaining. Round out the meal with a crisp salad of wild greens, sliced tomatoes, or fresh avocados.
1 pound boneless sirloin steak
6 tablespoons lime juice
1/2 teaspoon ancho chile pepper powder
1/4 teaspoon salt
1 large red onion, cut into 1/2-inch slices
2 ears fresh corn (about 1 1/4 cups)
2 tablespoons olive oil
1 15-ounce can black beans
1 15-ounce can kidney beans
2 seeded jalapeño peppers, sliced into 1/8-inch rounds
1 teaspoon chopped chipotle pepper
1/4 cup low-sodium chicken broth
1/2 teaspoon lime zest
6 corn tortillas
2 cups Monterey Jack cheese, shredded
4 tomatoes, cut into 1/4-inch slices
1 1/2 teaspoons chopped oregano
Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes. Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl. Preheat oven to 400°F. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak. Place 2 tortillas in the bottom of a 9- by 13-inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano. Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 more minutes. Serve immediately.
Fresh Green Bean Casserole
An updated version of the classic comfort food dish, our Fresh Green Bean Casserole boasts plenty of flavor (thanks to garlic and breadcrumbs) and minimal fat and calories.
2 pound(s) green beans trimmed
1 tablespoon(s) olive oil
6 clove(s) garlic finely chopped
2 cup(s) fresh bread crumbs made from 5 slices country bread
2 tablespoon(s) butter melted
1 teaspoon(s) salt
1 teaspoon(s) ground black pepper
Heat oven to 400 degrees F.
Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender -- about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry. Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.
Bake until the beans are tender and the bread crumbs are golden -- 18 to 20 minutes. Serve hot, warm, or at room temperature.
2 pound(s) green beans trimmed
1 tablespoon(s) olive oil
6 clove(s) garlic finely chopped
2 cup(s) fresh bread crumbs made from 5 slices country bread
2 tablespoon(s) butter melted
1 teaspoon(s) salt
1 teaspoon(s) ground black pepper
Heat oven to 400 degrees F.
Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender -- about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry. Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.
Bake until the beans are tender and the bread crumbs are golden -- 18 to 20 minutes. Serve hot, warm, or at room temperature.
Cornbread Casserole
6 Servings
It takes 5 minutes to combine the butter, cream-style corn, whole corn kernels and sour cream, and one hour to bake this side dish to serve with ham or turkey.
1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
It takes 5 minutes to combine the butter, cream-style corn, whole corn kernels and sour cream, and one hour to bake this side dish to serve with ham or turkey.
1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
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