Monday, February 16, 2009
Saturday, February 14, 2009
Three-Cheese Garden Pizza
1 pkg (10 oz) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
1/4 cup (1 oz) grated fresh parmesan cheese
1 teaspoon Italian Seasoning
1. Preheat oven to 400. Using lightly floured rolling pin, roll pizza crust into a 14 inch circle on baking stone. Bake crust 7 minutes.
2. Using Ultimate Slice & Grate (or some type of mandolin) fitted with V-shaped blade, slice onion, zucchini & tomatoes. Slice onion using egg slicer. (of course you can cut these veggies anyway you like but these things really do impress me everytime I use them)
3. Press garlic over crust; spread evenly. Sprinkle mozzarella & cheddar cheese evenly over crust; top evenly with onion, zucchini, mushrooms & tomatoes. Grate parmesan cheese over veggies. Sprinkle with Italian Seasoning. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges and serve.
-for best results, layer veggies over the pizza as directed in step 3.
-prebaking the pizza crust will help keep it from getting soggy when topped with veggies that have a high water content.
-sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
-fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.
*please don't let all the talk in the cook's tips scare you that your pizza might be soggy. Ours turned out perfectly fine by following the recipe directions & tips; even reheated the next day it still was not soggy or too wet.
Chicken Enchilada Ring
2 cups coarsely chopped cooked chicken* (about 12 oz)
1/4 cup chopped pitted ripe olives
1 cup (4 oz) shredded cheddar & monterey jack cheese blend (I shredded my own colby jack)
1 can (4 oz) chopped green chiles, undrained
1/2 cup mayonnaise
1 Tbsp Pantry Southwestern Seasoning Mix**
2 plum tomatoes
2/3 cup finely crushed corn tortilla chips, divided
2 pkgs (8 oz each) refrigerated crescent rolls
*For 2 cups chopped cooked chicken, bake, poad or microwave about 1 lb boneless, skinless chicken breast halves. Or for added convenience, use a rotisserie-cooked chicken, available at most supermarkets. A 9 oz package frozen diced chicken breast thawed can also be used in this recipe
**1 tsp chili powder can be substituted for the Southwestern Seasoning Mix
1. Preheat oven to 375. Cook & cut up chicken place in medium bowl. Add cheese, green chiles, mayonnaise & seasoning mix (or chili powder).
2. Seed & chop 1 tomatoe. Slice lime in half and juice to measure 1 teaspoon. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.
3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
4. Sprinkle reserved crushed chips on flat surface. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on round baking stone (I'm sure a pizza pan would work but I've only ever used my baking stone) with wide ends overlapping in the center 4 inches from the edge (points will extend over the edge of the stone). Roll wide ends of dough toward center to create a 5 inch opening. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
5. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange betwwn openings of ring. Cut & serve with sour cream & salsa.
Additional garnishing touch:
To make a tortilla shell to hold the sour cream & salsa, preheat oven to 400. Lightly spray Classic Batter Bowl with nonstick cooking spray. Gently press on 6-7 inch flour tortilla into bottom of bowl to form a shell. Bake 14-16 minutes or until edges are lightly browned. Cool in bowl for 5 minutes; remove to colling rack & cool completely. To serve, place cooled shell in center of baked ring and fill half with sour cream & half with salsa. Garnish ring with shredded lettuce if desired.
Monday, February 2, 2009
3/4 cup whipping cream
Sunday, February 1, 2009
This is another of the recipes that I take for potlucks or for things like the Super Bowl party we are invited to this afternoon. It always seems to go over real well. I love it when people like it enough to ask me for the recipe or if I'll please bring my meatballs. They have just the right amount of bite and flavor to them. I think you'll really like these.
1 # ground beef
1/4 c. milk
1 tsp. Worchestershire sauce
1/2 c. (1 slice) soft bread crumbs
1/2 chopped onion
1 tsp. salt
1/4 tsp. pepper
Mix all ingredients together in bowl. Shape into meatballs. Place in 8" square baking pan. Bake 25-30 minutes at 375 degrees. Drain.
While these are baking, prepare the sauce.
1/2 c. ketchup
2 T. vinegar
2 T. water
2 T. brown sugar, packed
1 tsp. Worchestershire sauce
In medium saucepan, combine all ingredients. Bring to a boil; add cooked meatballs. Simmer, covered 10-15 minutes, stirring once or twice.
Sometimes I double the amount of sauce just because I like extra.