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.

 

 

This recipe comes from the Cookie-Rookie - her blog is amazing the pictures are incredible.  I wish my pictures looked even partially like hers!

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!

 

 

This recipe comes from Life in the Lofthouse - great blog with awesome recipes and beautiful pictures!

Cranberry Baked Brie

Cranberry Baked Brie

 

1 {13 ounce} Brie Wheel

1 sheet Frozen Puff Pastry, thawed

Pomegranate and Rosemary Cranberry Sauce {or your favorite jam}

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!

 

This recipe comes a Dash of Savory.

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.

 

Allow to cool and serve.

This recipe comes from Dash of Savoy - a great blog with fantastic pictures!

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.