09-02-10
Chicken and Broccoli Braid
As seen on the following webpage: http://allrecipes.com/Recipe/Chicken-and-Broccoli-Braid/Detail.aspx?ms=1&prop25=43566238&prop26=DailyDish&prop27=2010-09-02&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Directions:
1. Preheat oven to 375 degrees F (190 degrees F).
2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
NUTRITION INFORMATION: Per serving: 580 calories; 36 g fat; 3.5 g fiber; 33 g carbohydrates; 27 g protein
09-02-10
Zucchini Pie
As seen on the following webpage: http://allrecipes.com/Recipe/Moms-Zucchini-Pie/Detail.aspx?ms=1&prop25=43566238&prop26=DailyDish&prop27=2010-09-02&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1/4 cup margarine
4 cups sliced zucchini
1/4 cup chopped onion
2 tablespoons dried parsley
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
2. Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
3. Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.
NUTRITION INFORMATION: Per serving: 351 calories; 23 g fat; 1 g fiber; 19 g carbohydrates; 15 g protein
08-10-10
Lobster Corn Creme Brulee
Makes 6 Servings
Ingredients:
3 cobs fresh corn, kernels removed
2 cups heavy cream
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3 eggs, plus 2 egg yolks
1/2 pound lobster meat, diced (tail and/or claw)
2 ounces finely grated Parmesan
Directions:
Preheat the oven to 325 degrees F.
In a medium saucepan over medium heat, combine the corn kernels, cream, salt and pepper. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes to bring flavors together.
Whisk the eggs together in a mixing bowl. Stir in a little of the hot corn mixture, to temper the eggs, then add the remaining corn mixture. Transfer the mixture to a blender and puree. Pass the mixture through a fine sieve, into a bowl, using a rubber spatula or small ladle to press out all the liquid. Discard the solids.
Put 6 (6-ounce) ceramic ramekins in a 2-inch-deep baking dish. Ladle in the corn mixture, dividing evenly. Pour hot tap water into the baking dish, filling the dish about half full. Bake for approximately 35 minutes. Test for slight jiggle then remove them from the oven and let cool for at least 10 minutes. Evenly top each ramekin with the lobster meat and sprinkle with the Parmesan. Blow torch the cheese or put them under a broiler to brown and crisp.
Make ahead: Once the custards are cooked, cool completely and refrigerate until ready to serve. When ready to serve, bring to room temperature and proceed topping the ramekins with lobster and cheese.
05-25-10
BBQ Chicken Calzones
As seen on the following webpage: http://allrecipes.com/Recipe/BBQ-Chicken-Calzones/Detail.aspx?ms=1&prop25=37771550&prop26=DailyDish&prop27=2010-05-25&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
NUTRITION INFORMATION: Per serving: 565 calories; 19 g fat; 1.5 g fiber; 48.5 g carbohydrates; 45 g protein
04-27-10
Tortilla-Crusted Goat Cheese-and-Asparagus Quiche
Makes 4 Servings
Ingredients:
Four 7-inch whole wheat tortillas
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1/2 red onion, finely chopped
4 ounces sliced mushrooms (about 1 1/2 cups)
Salt and pepper
One 4-ounce log goat cheese
3 eggs
1/2 cup plain yogurt, preferably Greek-style
Directions:
1.Preheat the oven to 375°. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.
2.Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.
3.In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.
04-21-10
Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
Makes 6 Servings
Ingredients:
2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
Coarse kosher salt
Extra-virgin olive oil
1 1-pound bunch Swiss chard, center ribs removed
2 large eggs
1 15-ounce container whole-milk ricotta cheese
1 1/4 cups finely grated Parmesan cheese, divided
2 tablespoons chopped fresh mint
3/4 teaspoon freshly ground black pepper
1 15- to 16-ounce can tomato sauce
1 8-ounce ball fresh water-packed mozzarella, drained, thinly sliced
Directions:
Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.
Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.
Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.
Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese. DO AHEAD: Can be made 1 day ahead. Cover with foil and chill.
Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.
NUTRITION INFORMATION: Per serving: 480 calories; 30 g fat; 7.5 g fiber; 7 g carbohydrates
04-18-10
Beef Knishes with Carrot Salad
Makes 4 Servings
Ingredients:
3/4 pound ground beef chuck
Salt and pepper
1 large onion, chopped
2 cloves garlic, finely chopped
1 sheet refrigerated piecrust
3 carrots, shredded
1/3 cup raisins
3 tablespoons mayonnaise
1 teaspoon sugar
Directions:
1.Preheat the oven to 425°. In a large nonstick skillet, cook the ground beef over medium-high heat until no longer pink, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer to a bowl. Add the onion to the skillet and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the onion mixture to the beef.
2.Line a baking sheet with parchment paper. On the baking sheet, roll out the piecrust and trim into a 12-inch square; save the trimmings. Cut the crust into four 6-inch squares. Divide the beef mixture evenly among the squares. Fold in 2 opposite corners of each square and pinch to close. Fold in and pinch the remaining 2 corners; pinch the seams together. Patch any holes with the trimmings. Bake until the crust is golden-brown, about 20 minutes.
3.Meanwhile, in a bowl, combine the carrots, raisins, mayonnaise and sugar; season with salt. Serve with the knishes.
Wrap the unbaked knishes in foil and freeze for up to 1 month. Thaw in the refrigerator, then bake.
04-18-10
Beef Potpie Wedges
Makes 4 Servings
Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
One 2/3-pound piece skirt steak or flat-iron steak, thinly sliced on an angle and cut into pieces
2 tablespoons butter
8 white mushroom caps, sliced
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon flour
1/2 cup beef stock
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
Salt and pepper
1 package (2 pieces) prepared piecrust
1 egg, lightly beaten
Directions:
1.Preheat the oven to 425°. In a medium skillet, heat the EVOO over medium-high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes. Season with salt and pepper; remove from the heat.
2.Unroll the piecrusts and halve them. Divide the cooled meat among the 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment-lined baking sheet. Bake until golden-brown, about 10 minutes.
04-12-10
Southwestern Chicken Lasagna
As seen on the following webpage: http://allrecipes.com/Recipe/Southwestern-Chicken-Lasagna/Detail.aspx?ms=1&prop25=35205705&prop26=DailyDish&prop27=2010-04-12&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
3 cups chopped, cooked chicken breast meat
2 tablespoons butter
2 large onions
1 teaspoon fresh chopped jalapeno peppers
2 tablespoons minced garlic
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups spaghetti sauce
2 cups tomato sauce
1/2 cup fresh salsa
16 ounces shredded mozzarella cheese
16 ounces shredded Cheddar cheese
15 (6 inch) corn tortillas
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
In a lightly greased 9×13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.
NUTRITION INFORMATION: Per serving: 902 calories; 47.5 g fat; 9 g fiber; 46 g carbohydrates
02-09-10
Chicken and Spinach Tortilla Bake
Makes 4 Servings
Ingredients:
Directions:
- Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
- Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.