Thursday, January 8, 2015

Vegetable Pizza


Vegetable Pizza

1 Tube Crescent Rolls
8 oz Cream Cheese
1 envelope of Ranch Salad Dressing Mix
2 tablespoons Milk
3 cups chopped vegetables (broccoli, sweet peppers, cauliflower, olives, etc)

Unroll crescent roll dough into one long rectangle. Spray cooking spray on a cookie sheet and smooth out the crescent rolls with a rolling pin to seal seams and perforations.  Bake at 375° for 11-13 minutes or until golden brown. Cool completely.         

                   
 
In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables.




Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.






Wonton Soup


Wonton Soup
 
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups chicken broth
4 ounces shiitake mushrooms (any kind can be used)
2 baby bok choy (cut in thirds)
1/4 bunch chopped cilantro (more to taste)
3 green onions, thinly sliced
1 tablespoon yellow miso paste, or more, to taste
Frozen wontons of your choice
 
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

 
 
Whisk in chicken broth, mushrooms and 2 cups water.
 
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes.


 
 
Stir in bok choy, cilantro and green onions. Stir in miso paste until well combined, about 1-2 minutes.
 

 
Stir in wontons until cooked through, about 2 minutes.  I got these wontons at Costco

This recipe comes from the blog - Damn Delicious.

Basil Cream Chicken Skillet


Basil Cream Chicken Skillet
 
¼ cup Milk
¼ cup Dry bread crumbs
1 pound Boneless skinless chicken breast; 4 halves
3 tablespoons Butter
½ cup Chicken broth
1 cup Heavy cream
1 can (4 oz) Pimentos
1 cup diced tomatoes, or 1 can diced tomatoes
¼ cup Basil; fresh, minced (i also added some dry basil)
½ cup Parmesan; grated
2 tablespoons boursin cheese
⅛ teaspoon Pepper
 
Heat skillet over medium high heat.  Place milk and bread crumbs in separate shallow bowls.  Dip chicken in milk, and then coat with crumbs,  Add chicken to skillet with ½ of the butter about 5 min.  Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked.  Remove and set aside.


 
Add broth to skillet bring to boil over medium heat.  Stir in cream, pimientos, and tomatoes; boil and stir for 1 min.  Reduce heat, add parmesan cheese, bousrin cheese, basil and pepper; cook and stir until heated through.

 
 
Add the chicken back into the sauce.



 
Serve chicken as is, covered in sauce, or with rice or pasta.
 
 

Beefy Stuffed French Bread


Beefy Stuffed French Bread
 
1 loaf French bread
1 pound lean ground beef
1 small finely chopped onion
1 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
 
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

 
 
Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.



 
 
Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.




 
Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

 
 

Cranberry Baked Brie


Cranberry Baked Brie
 
1 {13 ounce} Brie Wheel
1 sheet Frozen Puff Pastry, thawed
1 whole Egg
1 tablespoon Water
Crackers
 
Preheat your oven to 400 degrees F.
Unfold the puff pastry sheet on a floured surface. Roll out slightly. Place the brie wheel in the center and spread the cranberry sauce on top in an even layer. Fold the puff pastry around the brie, crimping the top together and sealing the edges. Place on a parchment lined baking sheet.
 
 
 
 
Whisk together the egg and the water. Brush the egg wash on the puff pastry covered brie.
Place in the oven to bake for 20 – 25 minutes until golden brown. Remove and let stand for 15 minutes before serving. Serve with crackers or crostinis. Enjoy!
 

Pomegranate and Rosemary Cranberry Sauce


Pomegranate and Rosemary Cranberry Sauce
 
1 pound Fresh Cranberries, washed and dried
1 – 1/2 cups Sugar
1 {8 ounce} bottle Pomegranate Juice
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg
1 teaspoon Fresh Rosemary Leaves, roughly chopped {about 3 sprigs}
1 Orange, zested and juiced
 
In a medium size heavy bottom pot add the washed cranberries, sugar, pomegranate juice, cinnamon, allspice and nutmeg. Bring mixture to a simmer while stirring until cranberries begin to burst, about 10 minutes.





 
 
Add the rosemary, orange zest and juice. Continue stirring and simmer for an additional 5 to 7 minutes.
 

Green Bean and Portobello Mushroom Casserole

 

Green Bean and Portobello Mushroom Casserole

2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt
1/2 - 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions

 
Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.



Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.





Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.



Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.




Place casserole in the oven and bake until bubbly, about 20 minutes.

This recipe comes from the Novice Chef.

Tuesday, November 25, 2014

Broccoli Cheese and Potato Soup


Broccoli Cheese and Potato Soup 

1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese


Chop onion, carrot, celery, garlic in a chopper or food processor.
 


In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
 


Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
 


Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
 
 
 
This recipe comes from the amazing Skinny Taste blog.  I cannot rave about this blog enough! 

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice


Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

5-6 cups cauliflower florets cut into 1 1/2 inch pieces
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees.  Place the cauliflower florets in a large sauté pan or a roasting pan.  Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. 



Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.  Remove from the oven and sprinkle with Parmesan.  Garnish with chives and serve immediately while still warm.

From the Food Network.

Meatballs Stroganoff

 
Meatballs Stroganoff
 
Frozen Italian style meatballs (1/2 oz each) - enough to cover the bottom of the pan. 
1+ Tbsp Extra virgin olive oil  
2+ cups beef broth
kosher salt and black pepper to taste
1 1/2 tsp Parsley
1 1/2 tsp Oregano
1 1/2 tsp Basil
2/3 - 1 cup sour cream
1 cup heavy whipping cream
Wide egg noodles

Brown the meatballs in the olive oil.  You don't need to thaw the meatballs.  Use a skillet that will really brown the meatballs so those little bits of meat stick to the bottom of the skillet.



Deglaze the pan with 2 cups of beef broth.  Bring to a boil and season with the salt and pepper and all of the herbs.




When the liquid begins reducing, add the sour cream and heavy whipping cream.  Simmer.



Meanwhile, boil water in a separate pot and cook the noodles.  Boil until al dente, drain and then add to the summering sauce.  The noodles will continue to cook in the sauce.




Serve!

This recipe comes from Menu Musings of a Modern Day Mom!  Great blog!