4 skinless, boneless chicken breast halves
2 tablespoons fresh thyme
Pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1 cup shredded gouda cheese
Season chicken with thyme and salt & pepper. In a skillet heat the oil over medium heat. Add the chicken and cook for 6 minutes on each side.
In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minutes, then whist in the chicken broth an d1/2 cup milk and cook until thickened, 2-3 minutes. Season with salt & pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from heat.
Cut chicken on an angle into 1/2 inch thick slices, and place on plates. Top with the gouda gravy.
Wednesday, May 18, 2011
BBQ Chicken Pizza
1 can refrigerated pizza dough
3/4 cup chopped green pepper
3/4 cup thinly sliced red onion
1/2 cup honey BBQ sauce
2 cups shredded cooked chicken breast
1 1/2 cup shredded mozzarella cheese
Coat a 12 inch pizza pan with cooking spray. Unroll dough, and press into pan. Bake at 425* for 5 minutes or until crust begins ot brown.
While crust bakes, coat a medium skillet with cooking spray; place over medium-high heat until hot. Add green pepper and onion and cook 5 minutes or until tender.
Spread BBQ sauce evenly over baked crust, top evenly with chicken. Arrange vegetable mixture evenly over chicken' sprinkle with cheese. Bake 8 additional minute or until crust is golden and cheese is melted.
3/4 cup chopped green pepper
3/4 cup thinly sliced red onion
1/2 cup honey BBQ sauce
2 cups shredded cooked chicken breast
1 1/2 cup shredded mozzarella cheese
Coat a 12 inch pizza pan with cooking spray. Unroll dough, and press into pan. Bake at 425* for 5 minutes or until crust begins ot brown.
While crust bakes, coat a medium skillet with cooking spray; place over medium-high heat until hot. Add green pepper and onion and cook 5 minutes or until tender.
Spread BBQ sauce evenly over baked crust, top evenly with chicken. Arrange vegetable mixture evenly over chicken' sprinkle with cheese. Bake 8 additional minute or until crust is golden and cheese is melted.
Barbecued Turkey Joes
1 pound lean ground turkey
1/2 medium green bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce
1/8 teaspoon cayenne pepper
4 medium mixed-grain hamburger rolls, sliced in half
Brown turkey in a skillet, about 8-10 minutes.
Drain off liquid. Add pepper and onion and cook until tender, about 3 minutes.
Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Top the bottom half of buns with turkey mixture; cover with top half of bun and serve.
Serves: 4
1/2 medium green bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce
1/8 teaspoon cayenne pepper
4 medium mixed-grain hamburger rolls, sliced in half
Brown turkey in a skillet, about 8-10 minutes.
Drain off liquid. Add pepper and onion and cook until tender, about 3 minutes.
Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Top the bottom half of buns with turkey mixture; cover with top half of bun and serve.
Serves: 4
Golden Cornbread
2 eggs
1 cup milk
1/4 cup vegetable oil
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 1/4 teaspoon baking powder
3/4 teaspoon salt
Heat oven to 450*. Grease 8 or 9 inch square pan with shortening or cooking spray.
In large bowl, mix all ingredients. Pour into pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
1 cup milk
1/4 cup vegetable oil
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 1/4 teaspoon baking powder
3/4 teaspoon salt
Heat oven to 450*. Grease 8 or 9 inch square pan with shortening or cooking spray.
In large bowl, mix all ingredients. Pour into pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Lemon Crumb Muffins
6 cups flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
STEUSEL:
3/4 cup flour
3/4 cup sugar
1/4 cup cold butter
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
In large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full.
In a small bowl, combine flour and sugar; cut in butter until mixture until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 305* for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients' drizzle over warm muffins.
YIELD: 40 muffins
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
STEUSEL:
3/4 cup flour
3/4 cup sugar
1/4 cup cold butter
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
In large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full.
In a small bowl, combine flour and sugar; cut in butter until mixture until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 305* for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients' drizzle over warm muffins.
YIELD: 40 muffins
Tuesday, May 17, 2011
Italian Cheese-Stuffed Meat Loaf
2 eggs
1 1/2 pounds lean ground beef
2 cups Italian bread crumbs
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded mozzarella cheese
1 jar (7,25oz) roasted red bell pepper, drained, chopped
1/4 cup chopped ripe olives
1. Heat oven to 375* Line 15x10 pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup pizza sauce until well combined.
2. On large sheet of foil, shape beef mixture into 12x10 rectangle. Top evenly with mozzarella cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10 inch side,roll up; press seam to seal. Place seam side down in pan.
3. Bake 40 minutes. Removed from oven; spoon remaining pizza sauce over loaf.
4. Return to oven; bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160*. Let stand 10 minutes before slicing.
1 1/2 pounds lean ground beef
2 cups Italian bread crumbs
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded mozzarella cheese
1 jar (7,25oz) roasted red bell pepper, drained, chopped
1/4 cup chopped ripe olives
1. Heat oven to 375* Line 15x10 pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup pizza sauce until well combined.
2. On large sheet of foil, shape beef mixture into 12x10 rectangle. Top evenly with mozzarella cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10 inch side,roll up; press seam to seal. Place seam side down in pan.
3. Bake 40 minutes. Removed from oven; spoon remaining pizza sauce over loaf.
4. Return to oven; bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160*. Let stand 10 minutes before slicing.
Pineapple-Black Bean Enchiladas
2 teaspoons vegetable oil
1 large green bell pepper - chopped
1 medium red bell pepper - chopped
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup sour cream
8 teaspoons chopped fresh cilantro
1. Heat oven to 350*. Spray 9x13 glass dish with cooking spray. In 12 inch skillet, heat oil over medium heat. Add bell peppers; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas, place seam side down in baking dish.
3. In small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
1 large green bell pepper - chopped
1 medium red bell pepper - chopped
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup sour cream
8 teaspoons chopped fresh cilantro
1. Heat oven to 350*. Spray 9x13 glass dish with cooking spray. In 12 inch skillet, heat oil over medium heat. Add bell peppers; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas, place seam side down in baking dish.
3. In small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
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