So this week its has been really hard for me to eat and swallow meat. And I'm not a huge veggie eater. So grilled cheese has been my friend. But today I had to be in town for an appt and suddenly decided a double cheeseburger from McD's sounded awesome. And holy moly was it ever!!!!!! lol
So now I feel guilty and decided we're eating healthy for dinner tonight. After spending some time reading another friend's blog I've been inspired to make Martha's Brick Pressed Sandwich. Mike's best friend's mom made it when we tailgated at the Bruce Concert. Course, they're vegetarian so there was no meat.
Martha's Brick Pressed Sandwich
-Begin with a ciabatta loaf or some other rustic Italian bread. (I just used good ol french bread since we afterall just in Elko!)
-Remove and discard the center of bread.
-Spread olive paste on the bottom half.
-Lay on roasted red bell peppers, fresh goat cheese, and marinated artichokes. -Drizzle with balsamic vinegar.
-Lay on prosciutto and salami, and drizzle again with balsamic vinegar.
-Top with herbs (basil, cilantro, and parsley) and top half of bread.
-Double-wrap in baker's parchment or plastic wrap. Secure wrapped sandwich to wood cutting board with twine. Place a brick or a cast-iron skillet on top of sandwich for at least 1 hour to flatten (below left).
-Cut into slices and serve!
**Now you can use whatever the heck you really want to put on there. As I said, When our friends made this it was strictly vegetarian and they used fresh veggies from their garden.
I also found this
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, January 5, 2010
Tuesday, November 25, 2008
Paula Deen Pumpkin Pie
Just thought I'd share the absolute yummiest pumpkin pie recipe ever!!! Some of you may already use one similar, but I tried this last year and it's my new fav.
I can't wait to make it and eat it!! (It is the best part of Thanksgiving afterall!)
Ingredients:
* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping
Directions:
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
I can't wait to make it and eat it!! (It is the best part of Thanksgiving afterall!)
Ingredients:
* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping
Directions:
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Thursday, September 25, 2008
Spinach Manicotti
Made this a couple nights ago. Definitely have to love spinach to like this :-) I'm actually not a huge fan (of spinach) but still like it!
SPINACH MANICOTTI
Ingredients
8 dried manicotti shells
1/4 cup sliced green onion (2)
1 clove garlic, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
11/3 cups milk
3 ounces process Swiss cheese, torn
1/3 cup chicken broth
1 beaten egg
1 10-ounce package frozen chopped spinach, thawed and well drained
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon finely shredded lemon peel
Directions
1. Cook manicotti according to package directions. Drain. Cool manicotti in a single layer on a piece of greased foil.
2. Meanwhile, for sauce, in a medium saucepan cook green onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
3. For filling, in a medium bowl stir together egg, spinach, ricotta cheese, Parmesan cheese, and lemon peel. Use a small spoon to fill manicotti shells with filling. Arrange filled shells in a 2-quart rectangular baking dish. Pour sauce over filled shells.
4. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
5. Makes 4 servings
SPINACH MANICOTTI
Ingredients
8 dried manicotti shells
1/4 cup sliced green onion (2)
1 clove garlic, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
11/3 cups milk
3 ounces process Swiss cheese, torn
1/3 cup chicken broth
1 beaten egg
1 10-ounce package frozen chopped spinach, thawed and well drained
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon finely shredded lemon peel
Directions
1. Cook manicotti according to package directions. Drain. Cool manicotti in a single layer on a piece of greased foil.
2. Meanwhile, for sauce, in a medium saucepan cook green onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
3. For filling, in a medium bowl stir together egg, spinach, ricotta cheese, Parmesan cheese, and lemon peel. Use a small spoon to fill manicotti shells with filling. Arrange filled shells in a 2-quart rectangular baking dish. Pour sauce over filled shells.
4. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
5. Makes 4 servings
Sunday, August 10, 2008
Ka-Bobs
Remember how I mentioned that Mike is a fabulous cook? Well he experimented with ka-bobs some time ago and now it's the only way we ever eat it. The best thing about it (besides that it's way easy) is that it's such a healthy meal. It's light but very filling!
We always use skinless chicken breast, sometimes shrimp, and tomatoes, red/yellow/orange/green peppers. That's basically all we use. Then we just sprinkle seasoned salt on it and on the grill it goes!
This was our dinner last night and I've almost forgotten how good it is! Just wanted to share. :-)
It's such a great party dish too because it really goes a long way, it's so easy to cut up and grill, and it's pretty! :-)
We always use skinless chicken breast, sometimes shrimp, and tomatoes, red/yellow/orange/green peppers. That's basically all we use. Then we just sprinkle seasoned salt on it and on the grill it goes!
This was our dinner last night and I've almost forgotten how good it is! Just wanted to share. :-)
It's such a great party dish too because it really goes a long way, it's so easy to cut up and grill, and it's pretty! :-)
Wednesday, July 23, 2008
Honey Spice-Rubbed Pork Tenderloin
I just used this recipe for pork chops instead. It was pretty good and it didn't take an hour to prepare :-)
One of these days I'll post a couple of Korean recipes on here that I know well and are pretty popular.
But for today:
Honey Spice-Rubbed Pork Tenderloin
Prep Time:5 min
Total Time:35 min
Makes:4 servings
1 pork tenderloin (1 lb.)
1/4 cup KRAFT CATALINA Dressing, divided
1 tsp. chili powder
1 tsp. garlic powder 1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing
How to Prepare on the GrillPreheat grill to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 min., or turning occasionally. Brush with some of the honey mixture. Continue grilling 5 to 10 min. or until meat is cooked through (160ºF), turning and brushing frequently with honey mixture. Let stand covered with foil, 5 min. before slicing.
One of these days I'll post a couple of Korean recipes on here that I know well and are pretty popular.
But for today:
Honey Spice-Rubbed Pork Tenderloin
Prep Time:5 min
Total Time:35 min
Makes:4 servings
1 pork tenderloin (1 lb.)
1/4 cup KRAFT CATALINA Dressing, divided
1 tsp. chili powder
1 tsp. garlic powder 1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing
How to Prepare on the GrillPreheat grill to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 min., or turning occasionally. Brush with some of the honey mixture. Continue grilling 5 to 10 min. or until meat is cooked through (160ºF), turning and brushing frequently with honey mixture. Let stand covered with foil, 5 min. before slicing.
Friday, July 18, 2008
Chicken Parmesan with Rotini
I've really learned to enjoy cooking, especially when it turns out yummy! BUT, it's really hard to get creative and find something new to cook everyday, I think that's the most challenging part of cooking actually. So I thought I would start sharing any recipes I've tried and really enjoyed on here for anyone else that might like to try it. Maybe I'll get some in return!
I made this last night and though I didn't really get to thoroughly enjoy it (the whole wisdom tooth ordeal), Mike said it was really good. I just took a bite and it wasn't so bad! I got this from Kraft Foods and the best part is that it was EASY and I already had all the ingredients at home!
And being the silly girl that I am, saw that it said RITZ crackers but visualized Saltine Crackers and used those instead. It was still YUMMY!
Chicken Parmesan with Rotini
Prep Time:10 min
Total Time:30 min
Makes:4 servings
3 cups whole wheat rotini pasta
10 RITZ Reduced Fat Crackers, crushed (about 1/2 cup crumbs)
3 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves
1 egg white
4 small boneless skinless chicken breast halves (1 lb.)
2 cups tomato-basil spaghetti sauce, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
COOK pasta in large saucepan as directed on package. Meanwhile, combine cracker crumbs, Parmesan cheese and oregano in pie plate. Lightly beat egg white in separate pie plate. Dip chicken in egg white, then roll in crumb mixture until evenly coated. Set aside.
SPRAY large nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF). Spoon 1 cup of the spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet with lid. Reduce heat to low; simmer 3 min. or until sauce is hot and cheese is melted.
MEANWHILE, drain pasta; return to pan. Add remaining 1 cup spaghetti sauce; toss to coat. Cook on medium heat 2 min. or until heated through, stirring occasionally. Spoon onto serving plates; top with the chicken.
I made this last night and though I didn't really get to thoroughly enjoy it (the whole wisdom tooth ordeal), Mike said it was really good. I just took a bite and it wasn't so bad! I got this from Kraft Foods and the best part is that it was EASY and I already had all the ingredients at home!
And being the silly girl that I am, saw that it said RITZ crackers but visualized Saltine Crackers and used those instead. It was still YUMMY!
Chicken Parmesan with Rotini
Prep Time:10 min
Total Time:30 min
Makes:4 servings
3 cups whole wheat rotini pasta
10 RITZ Reduced Fat Crackers, crushed (about 1/2 cup crumbs)
3 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves
1 egg white
4 small boneless skinless chicken breast halves (1 lb.)
2 cups tomato-basil spaghetti sauce, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
COOK pasta in large saucepan as directed on package. Meanwhile, combine cracker crumbs, Parmesan cheese and oregano in pie plate. Lightly beat egg white in separate pie plate. Dip chicken in egg white, then roll in crumb mixture until evenly coated. Set aside.
SPRAY large nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF). Spoon 1 cup of the spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet with lid. Reduce heat to low; simmer 3 min. or until sauce is hot and cheese is melted.
MEANWHILE, drain pasta; return to pan. Add remaining 1 cup spaghetti sauce; toss to coat. Cook on medium heat 2 min. or until heated through, stirring occasionally. Spoon onto serving plates; top with the chicken.
Subscribe to:
Posts (Atom)