Saturday, May 29, 2010

Mozarella Ham Stromboli

1 tube (11 oz) refrigerated crusty french loaf
2 cups (8 oz) shredded mozzarella cheese
1/4 lb thinly sliced deli ham
1 tbsp butter or margarine, melted
1 tbsp grated Parmesan cheese

1. On a lightly floured surface, unroll dough at seam.  Pat dough into a 14" x 12 " rectangle.
2. Sprinkle mozzarella cheese over dough to within 1/2 " of edges.
3. Top with a single layer of ham. Roll up tightly from a short side; pinch seam to seal.
4. Place seam side down on an ungreased backing sheet
5. Brush top of loaf with butter; sprinkle with parmesan cheese.
6. Bake at 375 for 20-25 mins or until golden brown.  Cool on a wire rack for 5 mins. Cut with a serrated knife.

Applebee's Chicken Quesadilla Grande

Flour Tortillas
1 tbsp vegetable oil
2 tbps chipotle sauce
4 oz grilled chicken breats, sliced
shredded lettuce
sour cream
chopped green onion

Quesa filling (use as desired)
Shredded jack and cheddar cheeses
Diced jalapeno pepper
diced tomato
diced onion
minced fresh cilantro
crumbled cooked bacon

1. Brush one side of each tortilla with oil
2. Place one tortilla, oiled side down, on a work surface.  Spread the chipotle sauce over the tortilla.
3. Spread the chicken evenly on top of the sauce on the tortilla.
4. Evenly spread the quesa filling over the chicken.  Cover with the other tortilla, oiled side up.
5. Brown evenly on both sides in a nonstick pan until the filling is heated throughly.
6. Serve with lettuce, sour cream, green onion, and salsa as accompaniment. Sprinkle crumbled bacon on top, if using.

Italian Bread Bowls

2 (.25 oz) packages active dry yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

1. In a large bowl, dis
solve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour 1/2 cup at a time, beating well with
 an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic
, about 6 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume. About 40 minutes.
4. Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise n a warm place, fre
e from drafts until double in bulk. About 35 minutes.
5. Preheat over to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated over for 15 minutes. Brush with remaiing egg mixture, and bake 10-15 more minutes or until golden. Cool on wire racks.
7. To make bowls: cut a 1/2 inch tick slice from top of each loaf; scoop out centers leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.

Given to me by Kelsey Ellis 
Really good with Chicken Corn Chowder

Monday, May 24, 2010

Garlic Mashed Potatoes

1 garlic bulb, unpeeled
2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tbsp butter
salt and pepper to taste

1. Place the garlic on a sheet of aluminum foil and wrap tightly.
2. Roast in a preheaded 400 oven for 45 mins, until soft.
3. Unwrap and let cool
4. Pell the cloves and squeeze out the pulp
5. Wash and rinse the potatoes under cold water.  Halve or quarter.
6. In a large pot, cook the potatoes at a slow boil for about 20 mins.
7. Remove from the heat and let drain in a colander.
8. In a large saucepan or bowl, combine the potatoes and roasted garlic with the remaining ingredients and mash with a potato masher.
9. Serve warm (good with gravy)

Thursday, May 20, 2010

Chicken Fried Chicken

30 saltine crackers, (1 sleeve)
2 TBS all-purpose flour
2 TBS dry potato flakes
1 TBS seasoned salt
1 TBS garlic Powder
1/2 tsp ground black pepper
2 eggs
1/4 cup vegetable oil
6-10 boneless, skinless chicken breast halves

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, garlic powder, and pepper to bag and mix well.
2. Beat eggs in a shallow dish or bowl.
3. One by one, dredge chicken pieces in egg, then dredge and coat with the crumb mixture.
4. Heat oil in a large skillet over medium high heat.
5. Fry for 5 minutes each side or until dark brown. Add oil and let reheat after each fry batch.

Wednesday, May 19, 2010

Cucumber Lemonade

1 cucumber, thinly sliced
1 (12 oz.) can frozen lemonade concentrate
1 (2 liter ) bottle lemon-lime soda (Sprite or 7-Up)

1. Place the cucumber slices into a large pitcher. Pour the lemonade concentrate over the cucumber and let stand for 10 minutes. Pour in the soda. Mix and pour into glasses to serve.

Tuesday, May 18, 2010

Turkey Burger


3/4 lb ground turkey

1/3 cup Monterey Jack cheese

2 scallions or green onions, chopped

1 tablespoon ketchup

1 tablespoon soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper
1. In a bowl, combine all the ingredients (except the cheese).

2. Blend in the cheese (I just used cheese on top of burger)

3. Form into 4 patties.

4. Spray a frying pan with cooking spray.

5. Cook the patties until done.

6. Serve on hamburger buns with lettuce and tomatoes.
WW POINTS per serving: 4
  Nutritional information per serving: 171 calories, 9.9g fat, 0.3g fiber   
 (Makes 4 servings)