Kosher salt, to taste
1 lb Chicken, baked & seasoned w/ Italian Seasonings
1/2 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 2 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 Tbs. sliced garlic
1 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
1 Tbs. tomato paste
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
Add the pasta, tomato sauce, basil, chicken, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine.
Transfer to 9 x 13 baking pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes at 400ºF.
Wednesday, December 30, 2009
Thursday, December 24, 2009
CORNBREAD STUFFING
1 pound bulk Italian sausage, sweet or hot
1/2 cup butter
1 large Spanish onion, chopped
4 ribs celery, chopped
2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
1 tablespoon rubbed sage, crumbled
1 teaspoon thyme leaves, chopped
4 cups cornbread croutons
4 cups white bread croutons
2 1/2 cups chicken broth
Preheat oven to 375 degrees F.
Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
1/2 cup butter
1 large Spanish onion, chopped
4 ribs celery, chopped
2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
1 tablespoon rubbed sage, crumbled
1 teaspoon thyme leaves, chopped
4 cups cornbread croutons
4 cups white bread croutons
2 1/2 cups chicken broth
Preheat oven to 375 degrees F.
Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
Thursday, September 17, 2009
BANANA UPSIDE-DOWN CAKE
9 Tbs. unsalted butter
1/2 cup brown sugar
1 1/4 cups granulated sugar
1 Tbs. pure maple syrup
3 firm but ripe bananas, halved lengthwise
1/2 cup milk
1 tsp. vanilla extract
2 egg yolks
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F.
Lightly butter the sides of a round cake pan. In the cake pan over medium heat, melt 3 Tbs. of the butter. Add the brown sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.
In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Spoon the batter over the bananas, spreading it evenly.
Bake until a skewer inserted into the center comes out clean, about 50 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream or ice cream.
1/2 cup brown sugar
1 1/4 cups granulated sugar
1 Tbs. pure maple syrup
3 firm but ripe bananas, halved lengthwise
1/2 cup milk
1 tsp. vanilla extract
2 egg yolks
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F.
Lightly butter the sides of a round cake pan. In the cake pan over medium heat, melt 3 Tbs. of the butter. Add the brown sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.
In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Spoon the batter over the bananas, spreading it evenly.
Bake until a skewer inserted into the center comes out clean, about 50 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream or ice cream.
TWO LAYER PINEAPPLE UPSIDE-DOWN CAKE WITH PINEAPPLE BUTTERCREAM FROSTING
1 cup butter, softened 2 1/4 cups sugar
5 large eggs 1 tsp. vanilla extract
3 cups cake flour 2 tsp. baking powder
1/4 tsp. salt 1 1/4 cups whole buttermilk
1/2 cup butter, melted 1 1/2 cups firmly packed brown sugar
2 (20 oz.) cans pineapple slices in juice, drained well (reserve 2 Tbs. juice for frosting)
1 (10oz.) jar maraschino cherries, drained well
Pineapple Buttercream Frosting *
Preheat oven to 350ºF. Spray 2 (9 inch) round cake pans with nonstick cooking spray with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In a small bowl, combine flour, baking powder and salt; sift twice. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
Pour 1/4 cup melted butter in each prepared pan. Sprinkle brown sugar evenly over butter in each pan. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour batter evenly over fruit, and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cakes cook in the pans for 10 minutes. Invert cakes onto wire racks to cool completely.To assemble cake, carefully place one cake layer, pineapple side up on a cake plate. Carefully stack remaining cake layer, pineapple side up, over first layer.
Frost sides of cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
Pineapple Buttercream Frosting
1/2 cup butter, softened 3 1/2 cups confectioners' sugar
2 Tbs. reserved pineapple juice from can
In a medium bowl, beat butter and pinapple juice at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.
5 large eggs 1 tsp. vanilla extract
3 cups cake flour 2 tsp. baking powder
1/4 tsp. salt 1 1/4 cups whole buttermilk
1/2 cup butter, melted 1 1/2 cups firmly packed brown sugar
2 (20 oz.) cans pineapple slices in juice, drained well (reserve 2 Tbs. juice for frosting)
1 (10oz.) jar maraschino cherries, drained well
Pineapple Buttercream Frosting *
Preheat oven to 350ºF. Spray 2 (9 inch) round cake pans with nonstick cooking spray with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In a small bowl, combine flour, baking powder and salt; sift twice. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
Pour 1/4 cup melted butter in each prepared pan. Sprinkle brown sugar evenly over butter in each pan. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour batter evenly over fruit, and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cakes cook in the pans for 10 minutes. Invert cakes onto wire racks to cool completely.To assemble cake, carefully place one cake layer, pineapple side up on a cake plate. Carefully stack remaining cake layer, pineapple side up, over first layer.
Frost sides of cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
Pineapple Buttercream Frosting
1/2 cup butter, softened 3 1/2 cups confectioners' sugar
2 Tbs. reserved pineapple juice from can
In a medium bowl, beat butter and pinapple juice at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.
KENTUCKY PIE - AKA BROWNIE PECAN PIE
4 Large Eggs, lightly beaten
2 Cups Sugar
1(12 oz) Semisweet Chocolate Chips, melted
1 Cup Self-Rising Flour, sifted
1 Cup Butter, melted
2 Cups Chopped Pecans
2 9" unbaked pie shells*
Preheat oven to 350.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells.
Bake 30 -40 minutes.
*Pie Crust
2 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
3 Tablespoons Granulated White Sugar
1/4 cup Vegetable Shortening, cold
12 Tablespoons Butter, cold and cubed
1/4 Cup to 1/2 Cup Ice Water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie
2 Cups Sugar
1(12 oz) Semisweet Chocolate Chips, melted
1 Cup Self-Rising Flour, sifted
1 Cup Butter, melted
2 Cups Chopped Pecans
2 9" unbaked pie shells*
Preheat oven to 350.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells.
Bake 30 -40 minutes.
*Pie Crust
2 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
3 Tablespoons Granulated White Sugar
1/4 cup Vegetable Shortening, cold
12 Tablespoons Butter, cold and cubed
1/4 Cup to 1/2 Cup Ice Water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie
Thursday, July 23, 2009
TRUFFLE PIE
Graham Cracker Crust1 ¼ Cup Graham Cracker Crumbs
1 tsp Cinnamon
¼ Cup firmly packed Brown Sugar
1/3 Cup Butter, melted
Blend all ingredients in bottom of a 9 or 10 inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.
Truffle Filling
2/3 Cup Heavy Cream
6 Ounces Bittersweet or Semisweet Chocolate Chips
Whipped Chocolate Filling
6 Ounces Semisweet Chocolate Chips
1 1/2 Cups Heavy Cream
1/2 tsp Vanilla
Whipped Cream Topping
2 Cups Heavy Cream
1/2 Cup Confectioners Sugar
Garnish
1 Ounce Milk Chocolate
1 Ounce White Chocolate
1 Ounce Semisweet Chocolate
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Refrigerate for an hour and serve.
Thursday, July 16, 2009
RICOTTA CHEESE PANCAKES
1 c. ricotta cheese
1/4 c. flour
2 T. oil
2 T. sugar
1/4 t. salt
3 eggs
Spray oil, for griddle/nonstick pan
Mix the above ingredients in a blender (a whisk and bowl work fine too). Pour onto a sprayed griddle and cook them just like pancakes. You can put finished pancakes in a warm oven until all batter is cooked.
Pour a little melted butter over the top of the pancake, then top with fresh fruit of the season that you have cut up, sprinked with sugar and let stand until juice is formed. Sprinkle with a little powdered sugar. Great for a festive brunch. The texture is much like a crepe. (My kids devour these as much or more than my buttermilk pancakes.)
Wednesday, June 3, 2009
Cream Cheese Pound Cake with Lime Glaze
For the cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 eggs
1 tsp. vanilla extract
3 Tbs. fresh lime juice
2 tsp. finely grated lime zest
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
Confectioners' sugar for dusting
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 eggs
1 tsp. vanilla extract
3 Tbs. fresh lime juice
2 tsp. finely grated lime zest
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
Confectioners' sugar for dusting
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a rose cake pan or a 10-cup Bundt® pan; tap out excess flour. To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice. Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving. Serves 16.
Sunday, April 26, 2009
MONTREAL OREO COOKIE CHEESECAKE
Graham Cracker Crust:1 ¼ Cup Graham Cracker Crumbs 1 tsp Cinnamon
¼ Cup firmly packed Brown Sugar 1/3 Cup Unsalted Butter, melted
Blend all ingredients in bottom of a 9 or 10 inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.
Oreo Filling:
2 lb Cream Cheese (room temperature) 1/3 Cup Whipping Cream
1 ¼ Cup Sugar 1 tsp Vanilla
2 TBSP All-Purpose Flour 1 ½ Cup Coarsley Chopped Oreo Cookies
4 Extra Large Eggs 2 Large Egg Yolks
Preheat oven to 425°F. Beat cream cheese in large bowl with electric mixer on lowest speed until smooth. Beat in sugar and flour until well blended. Beat in eggs and yolks until mixture is smooth. Stir in cream and vanilla. Pour half of the batter onto prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over the Oreos, smoothing with a spatula. Bake 15 minutes. Reduce oven temperature to 225°F and bake for 50 minutes, cover top loosely with foil if browning to quickly.
Sour Cream Top:
2 Cups Sour Cream ¼ C Sugar
1 tsp Vanilla
Increase oven temperature to 350°F. Blend sour cream, sugar and vanilla in a small bowl. Spread over cake. Bake 7 minutes. Refrigerate immediately. Cover cake with plastic wrap and chill overnight.
Swiss Fudge Glaze:
1 C Whipping Cream 1 tsp Vanilla
8 oz Semi-Sweet Chocolate, chopped 5 Oreo Cookies, halved crosswise
Scald cream in heavy medium saucepan over high heat. Add chocolate and vanilla and stir 1 minute. Remove from heat and stir until all chocolate is melted. Refrigerate glaze for 10 minutes. Set cake on platter and remove from springform. Pour glaze over top of cake. Smooth top and let the glaze drizzle down the sides of cake. Arrange Oreo cookie halves, cut side down, around outer edge of cake. Refrigerate until cakes is ready to serve. Makes 8-10 Servings.
Sunday, April 19, 2009
WHITE CHOCOLATE PUMPKIN SCONES
My neighbor, Sheri, who just moved would bring these by on cold, snowy winter days. They would still be warm from the oven and were soooo yummy! Before leaving she gave me the recipe...
Ingredients
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup chopped white chocolate
1/4 cup chopped and toasted pecans (optional)
1/3 cup buttermilk
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract
Egg Wash:
1 large egg
1 tablespoon milk or cream
Turbinado sugar for sprinkling the tops of the scones (optional)
Step 1: Preheat oven to 400 degrees F. and place rack in middle of oven. Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Step 3: Stir in the chopped white chocolate and pecans, if using.
Step 4: In a medium bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Step 5:Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).
Step 6:Place the scones on prepared baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.
Step 7:Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
The white chocolate pumpkin scone recipe makes 6 scones. Top with clotted cream.
Mock Clotted Cream:
1/2 Cup Sour Cream
1/2 tsp Vanilla
1/2 Cup Heavy Cream
2 TBSP Conectioners Sugar
Saturday, April 11, 2009
Wednesday, April 1, 2009
Chipotle Shrimp Tacos
- 1 pound raw medium shrimp - peeled & deveined
- 1 small can chipotle peppers in adobo sauce, mince or discard chiles
- pinch of cayenne pepper (optional)
- Juice of 2 limes
- 2 Tablespoons flour
- Salt to taste
- 12 white corn tortillas
Directions:
- Marinate shrimp in the sauce from can of chiptles in adobo, pinch of cayenne pepper (if you like it spicy), lime juice and flour for at least 30 minutes
- Wrap the tortillas in foil and heat in 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes
- Preheat a skillet on high, add shrimp, cook 3-4 minutes or until shrimp are done.
- Divide the shrimp evenly among the torillas. Top with the Sour Cream Sauce, Avocado Tomatillo Salsa and a spritz of lime. Extra avocado and cilantro optional.
Sour Cream Sauce
- 1/2 cup cour cream
- 3 Tablespoons mayonnaise
- 3 Tablespoons milk
- 1/2 teaspoon ground cumin
Whisk together the sour cream, mayonnaise, milk and cumin. Set aside
Avocado Tomatillo Salsa
- 1 small onion, quartered
- 1 jalapeno, quartered, seeds optional
- 1 garlic clove, smashed
- 4 medium tomatillos (about 8 ounces9 husked, rinsed, and coarsely chopped
- 1 Hass avocado, peeled, seeded and cut into chunks
- 1 1/4 teaspoons Kosher salt
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Put the onion, jalapeno, and garlic in a food processor and chop fine. Add the tomatillos, avocado and salt and pulse until pulse until chopped but still chunky. Transfer to a bowl and stir in cilantro. Set aside.
Tuesday, March 31, 2009
Enchiladas Verdes
4 t. vegetable oil
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1/2 t. ground cumin
1 1/2 c. low-sodium chicken broth
1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
1 1/2 lbs. tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
3 medium poblano chiles, halved lengthwise, stemmed, and seeded (see note)
1 - 2 1/2 t. sugar
Salt and pepper
1/2 c. coarsely chopped fresh cilantro leaves
8 oz. Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas
Garnish
2 medium scallions , sliced thin
Thinly sliced radishes
Sour cream
1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
2. Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
3. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.
5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
*This recipe is more involved, but they are my favorite new enchiladas. I love the sweet/spicy/savory/creamy combo!
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1/2 t. ground cumin
1 1/2 c. low-sodium chicken broth
1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
1 1/2 lbs. tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
3 medium poblano chiles, halved lengthwise, stemmed, and seeded (see note)
1 - 2 1/2 t. sugar
Salt and pepper
1/2 c. coarsely chopped fresh cilantro leaves
8 oz. Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas
Garnish
2 medium scallions , sliced thin
Thinly sliced radishes
Sour cream
1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
2. Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
3. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.
5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
*This recipe is more involved, but they are my favorite new enchiladas. I love the sweet/spicy/savory/creamy combo!
Wednesday, March 11, 2009
STRAWBERRY CHICKEN SALAD
Boneless Skinless Chicken BreastMixed Field Greens
Sliced Strawberries
Gorgonzola Cheese
Pecans
Briannas Blush Wine Vinaigrette
Cut chicken breast into strips. Season with salt, pepper, garlic salt. Pour 3-4 TBSP of the Blush Wine Vinaigrette on top of the chicken and bake for 25-35 minutes at 350.
Start with mixed greens on the plate and arrange remaining ingredients on top of the greens. Top with dressing and serve immediately.
**I love toasted pecans on this salad, here's how I do mine. Toss 1/2 cup pecans and 2-3 TBSP of brown sugar in a pan, cook on medium low setting. Stir occasionally to keep them from burning and take them off the stove when the brown sugar has carmelized, about 15 minutes later.
Tuesday, March 10, 2009
CROCK POT TRIPLE HOT CHOCOLATE
1/3 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
1/4 teaspoon salt
3 Cups Milk
3/4 teaspoon Vanilla
1 Cup Heavy Cream
1 (1 ounce) bittersweet chocolate square
1 (1 ounce) white chocolate square
Whipped Cream
Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on LOW for 2 hours. Add cream, cover and cook on LOW for 10 minutes. Stir in bittersweet and white chocolates. Pour hot chocolate into cups. Top with whipped cream, and anything else yummy....caramel sauce is our favorite. Serves 4-6.
1/4 Cup Unsweetened Cocoa Powder
1/4 teaspoon salt
3 Cups Milk
3/4 teaspoon Vanilla
1 Cup Heavy Cream
1 (1 ounce) bittersweet chocolate square
1 (1 ounce) white chocolate square
Whipped Cream
Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on LOW for 2 hours. Add cream, cover and cook on LOW for 10 minutes. Stir in bittersweet and white chocolates. Pour hot chocolate into cups. Top with whipped cream, and anything else yummy....caramel sauce is our favorite. Serves 4-6.
Monday, February 23, 2009
BOB'S DUTCH BABY
Ingredients:
2 1/2 ounces (5 tablespoons) butter
3/4 cup all-purpose flour
3 eggs
3/4 cup milk
1/2 teaspoon salt
3 cups fruit (see note above)
A little powdered sugar
Syrup (such as maple or blueberry, but any syrup will do)
Directions:
Do this first - Oven: Adjust the rack to the upper third of the oven. Turn on the oven to 450°F. Fruit: Cut the fruit (except small berries) into small pieces about 1/2 inch. Syrup: Warm the syrup over low heat or in a microwave at 50% power for 1 minute just before serving. Melt the butterPut the butter in a very large (12-inch) skillet with an ovenproof handle. Set in the oven for 5 minutes to melt the butter completely (okay if it begins to brown). Make the batter While the butter melts, measure the flour into a large bowl. Add the eggs, milk and salt. Beat until smooth, using a whisk, large spoon or handheld electric mixer. Bake and servePour the batter into the hot pan. Return the pan to the oven and bake for 15 to 20 minutes, until the sides are puffed up and dark golden brown. Remove from the oven. Loosen the Dutch baby from the sides and bottom of the skillet, then slide it onto a serving plate. Pile the fruit in the center and sprinkle with powdered sugar. Cut into wedges. Pass the warm syrup to pour on top. Serves 4 to 5.
Sunday, February 22, 2009
CHICKEN, SWEET CORN & RED PEPPER CREPES
Eight 6-7 Inch Crepes
2 Large Eggs
1 Cup Milk
1/3 Cup Water
1 Cup All-Purpose Flour
2 TBSP Sugar
1 tsp Vanilla Extract
2 TBSP Butter, Melted plus 2 to 3 tespons for coating the pan
In a blender, blend the eggs, milk, water, flour, sugar, vanilla and butter for 5 seconds or until smooth. Stir down and repeat. Cover and refrigerate for 1 hour or up to 24 hours.
Gently Stir the batter if it has seperated. Heat a seasoned 9-10 inch nonstick crepe pan over medium-high heat until hot. Wipe the pan lightly with butter and pour about 1/4 cup of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and edges are lightly browned, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over, them cook the other side for about 15 seconds.
1/2 Onion
Salt
One 1/2-inch piece fresh ginger
3 Boneless, skinless chicken breat halves
2 ears fresh white or yellow corn (I've used frozen and it's just as good)
2 TBSP Extra Virgin Olive Oil
1/2 Cup diced Red Bell Pepper
1 Green Onion (include half the green tops) chopped
2 Garlic Cloves, Minced
1 Egg
3/4 Cup Ricotta Cheese
1/2 Cup Monterey Jack Cheese
2 tsps minced, fresh sage or 1/2 tsp dried sage
Salt and Pepper
3/4 Cup Parmesan Cheese (Use the real thing...not the green fake shake stuff)
Prepare crepes and set aside. Place 1/2 inch water in a large skillet. Add the onion, salt and ginger and bring just to a simmer over low heat. Add the chicken and poach until opaque throughout. Remove from the liquid, let cool and shred or dice. (I prefer to shred)
Cut the corn kernels from the cobs. In a large skillet over medium heat, heat 1 TBSP of the oil and saute the corn, peppers, green onion and garlic for 2-3 minutes, or until the vegetables are soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, sage, salt and pepper, chicken and vegetables.
Preheat the oven to 350 degrees F. Spoon 1/2 cup of filling onto the center of each crepe and fold. Arrange the crepes in a greased 9x13 baking dish and brush them with the remaining 1 tbsp oil and sprinkle with the Parmesan cheese. Bake for 10-15 minutes.
These are soooo yummy...you can always do this in steps...the crepes can be refrigerated and the chicken filling made the next day. You can also prepare this meal and get to the point of baking but freeze it instead. They cook up just as good after being frozen. I like to make one batch for dinner and freeze the other for another day :)
Thursday, February 19, 2009
MY FAVORITE CHICKEN SOUP
Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan
3/4 cup heavy cream
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan
3/4 cup heavy cream
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Monday, January 26, 2009
Lime Slush
This is my favorite drink!
1 can of frozen Limeade
3 cups of Sugar
8 cups of Water
Mix in freezer ziplock bag and freeze. When ready to drink take out of the freezer, pour sprite or another lime drink on top and enjoy!
It is wonderful!!
1 can of frozen Limeade
3 cups of Sugar
8 cups of Water
Mix in freezer ziplock bag and freeze. When ready to drink take out of the freezer, pour sprite or another lime drink on top and enjoy!
It is wonderful!!
Tuesday, January 20, 2009
Cookie Bars
2 eggs
3/4 cups of sugar
3/4 cups of brown sugar
2 tsp vanilla
1 1/2 tsp baking powder
1 tsp salt
2 1/2 cups of flour
1 cup (2 sticks) butter softened
chocolate chips (about a cup but add however much you like)
Preheat the oven to 350 degrees. Mix the sugars with the softened butter. Add the eggs and then mix in the vanilla, salt and baking power. Finish with the flour and cholcolate chips. Butter a 9 by 13 pan and add batter. Cook for 30 minutes. Great warm with ice cream.
3/4 cups of sugar
3/4 cups of brown sugar
2 tsp vanilla
1 1/2 tsp baking powder
1 tsp salt
2 1/2 cups of flour
1 cup (2 sticks) butter softened
chocolate chips (about a cup but add however much you like)
Preheat the oven to 350 degrees. Mix the sugars with the softened butter. Add the eggs and then mix in the vanilla, salt and baking power. Finish with the flour and cholcolate chips. Butter a 9 by 13 pan and add batter. Cook for 30 minutes. Great warm with ice cream.
MARKET STREET CLAM CHOWDER (Serves 12)
1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup leeks, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1-1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Monday, January 19, 2009
Panzanella
2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces
1/2 cup extra-virgin olive oil, plus more as needed
3 Tbs. balsamic or red wine vinegar, plus more as needed
Salt and freshly ground pepper, to taste
Mozzarella Balls
6 to 8 thick slices country-style white bread, torn into bite-size pieces
In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well. Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread and cheese. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour. Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces
1/2 cup extra-virgin olive oil, plus more as needed
3 Tbs. balsamic or red wine vinegar, plus more as needed
Salt and freshly ground pepper, to taste
Mozzarella Balls
6 to 8 thick slices country-style white bread, torn into bite-size pieces
In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well. Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread and cheese. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour. Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.
Sweet Potatoes with Pecan and Marshmallow Streusel
12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
I have also peeled and mushed up the sweet potatoes in a 9x13 pan (butter the pan) and then sprinkled the streusel on top...great dish for a potluck.
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
I have also peeled and mushed up the sweet potatoes in a 9x13 pan (butter the pan) and then sprinkled the streusel on top...great dish for a potluck.
MANICOTTI
box (8 ounces) Manicotti
1 container (15 ounces)ricotta cheese
2 cups (8 ounces)mozzarella cheese, shredded
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar Spaghetti Sauce ( I Love CLASSICO Spice Red Pepper)
2 tablespoons freshly grated Parmigiano Reggiano cheese
1 container (15 ounces)ricotta cheese
2 cups (8 ounces)mozzarella cheese, shredded
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar Spaghetti Sauce ( I Love CLASSICO Spice Red Pepper)
2 tablespoons freshly grated Parmigiano Reggiano cheese
COOK Manicotti for 5 minutes; rinse under cold water and drain. Cover; set aside.PREHEAT oven to 375 F. MIX ricotta cheese, mozzarella cheese, parsley, salt and pepper in medium bowl.POUR one cup of Tomato & Basil Sauce in a 9x13 inch baking dish.FILL Manicotti with filling; place in baking dish. Pour remaining sauce over shells; sprinkle with Parmigiano cheese.COVER with foil; bake for 30 to 35 minutes or until heated thoroughly
HAM & PEAR PANINI
8 slices country-style bread, each 1/2 inch thick
8 thin slices ham
1 pear, peeled, cored and cut into 1/4-inch slices
4 oz. cheddar cheese, thinly sliced
Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Arrange 2 slices ham on each of 4 bread slices and top with the pear and cheese slices, dividing evenly. Top each with one of the remaining bread slices, oiled side up. Place the sandwiches on the preheated panini press (a George Foreman works great) and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
8 thin slices ham
1 pear, peeled, cored and cut into 1/4-inch slices
4 oz. cheddar cheese, thinly sliced
Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Arrange 2 slices ham on each of 4 bread slices and top with the pear and cheese slices, dividing evenly. Top each with one of the remaining bread slices, oiled side up. Place the sandwiches on the preheated panini press (a George Foreman works great) and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
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