1 egg
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6oz each)
Place egg in a shallow bowl, beat. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg, then cheese mixture.
Place in a 15x10 baking pan coated with cooking spray. Bake at 425* for 10-15 minutes or unitl fish flakes easily with fork.
Wednesday, May 18, 2011
Hot Ham & Cheese Slices
1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 pkg (17.3 oz) frozen puff pastry, thawed
1/2 pound thinly sliced backed ham
1/2 pound sliced Swiss cheese
In a large skillet, sauté the mushrooms, pepper and onion in butter until tender. Set aside.
Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. fold pastry over filling' pinch seams to seal. Place in a greased 15x10 baking pan. Bake a t400* for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 pkg (17.3 oz) frozen puff pastry, thawed
1/2 pound thinly sliced backed ham
1/2 pound sliced Swiss cheese
In a large skillet, sauté the mushrooms, pepper and onion in butter until tender. Set aside.
Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. fold pastry over filling' pinch seams to seal. Place in a greased 15x10 baking pan. Bake a t400* for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.
Chicken with Gouda Gravy
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.
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.
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
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