Rye Bread Appetizers

Posted on June 22nd, 2010 by Danielle.
Categories: Beef, appetizer, cheesey, sausage.

1 lb. jimmy dean pork sausage
1lb. ground beef
1/2 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1 Tbs. oregano
1 lb. velveta cheese
2 loves party rye bread

Brown sausage and ground beef and drain off fat.  Add salt, Worcestershire, oregano, and cubed velveta cheese.

While warm spread onto rye bread slices.  Flash freeze on cookie sheet.  When frozen place in ziplock bag.  Keep frozen.  Bake at 400 and heat for 10 minutes when ready to serve.

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Egg & Sausage Casserole

Posted on June 22nd, 2010 by Danielle.
Categories: breakfast, casserole, easy, eggs, sausage.

8 slices of bread (remove crust)
1/2 lb. sharp cheddar cheese
1 1/2 lbs. link sausage (fry and cut into 1/3)
6 eggs
1 tsp. salt
2 cups whole milk
1 can green chilies

In flat greased casserole pan, layer bread, sausage & cheese.  Pour egg mixture over and let stand in refrigerator covered overnight.  Bake at 325 for  45-60 minutes.

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Pizza on the grill

Posted on June 22nd, 2010 by Danielle.
Categories: Intermediate, dinner, italian.

I got this recipe here.  My changes are below.

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1 pinch white sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 3 1/3 cups all-purpose flour
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1/2 cup olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup tomato sauce
  • 1 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup roasted red peppers
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons chopped fresh basil

Directions

  1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
  2. Preheat grill for high heat, but arrange coals so they aren’t directly under where you will be cooking the pizza.  Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
  3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

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Aunt Jo’s Tortilla Soup

Posted on June 22nd, 2010 by Danielle.
Categories: cheesey, chicken, chili, mexican, soup.

1 tsp butter
3T diced onion
1/2 clove garlic
1/4 tsp black pepper
1/4 cup diced green chilies
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp chili powder
1/8 bunch of chopped cilantro
2 - 1/2 T diced tomatoes
1 cooked chicken breast diced
5 cups chicken broth
1 cup masa flour
Tortilla chips
1 avacado cubed
1/2 cup shredded jack cheese
1/2 cup shredded cheddar cheese

Melt butter in a large saucepan, barely saute onion with garlic and black pepper.  Add chilies, oregano, cumin, chili powder and cilantro.  Add tomatoes, chicken and broth.  Simmer for 15 minutes and whip in masa to thicken.  In each bowl place 10 chips.  Place chicken chunks on top of chips, avacado, over chips and pour in soup.  Sprinkle with cheese and serve.

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White wine pasta with seafood

Posted on June 22nd, 2010 by Danielle.
Categories: dinner, pasta, seafood.

I got this recipe from here.  My changes are below.

Ingredients

  • 1 pound whole wheat angel hair  pasta
  • 1/4 cup olive oil
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • 3/4 cup chopped sun-dried tomatoes
  • 1 1/2 cup Pinot Grigio (or other white wine)
  • 1 pound shrimp, peeled and deveined
  • 2 pounds mussels, de-bearded and rinsed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups basil

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

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Bacon Wrapped Pork Chops

Posted on June 22nd, 2010 by Danielle.
Categories: bacon, dinner, pork.

Rub:

1 large finely diced scallion
paprika
black pepper
sea salt
sweet basil
parsley
garlic powder or 2 finely minced cloves
dill – just a dash
red pepper flakes
thyme
olive oil

Pork chops – no bone, 1 1/4 – 1 1/2″ thick
1 package of hickory smoked bacon
1 sweet yellow onion
toothpicks

Directions:
Combine all ingredients for rub in a bowl.  Ingredients should be in pretty equal amounts except for those marked. Use just a splash of salt (no more than 1tsp) because bacon will also provide some salt.  Unwrap pork chops and pat each dry with a paper towel.  Add just a dash of olive oil to each pork chop and massage in.  Rub each pork chop with a generous amount of rub on all sides. Set aside

Slice onion into rounds 1/2″ thick each.

Take one pork chop coated in rub, place onion on top.  Using toothpicks to secure, wrap Bacon around the chop to secure the onion on.  It may take more than one piece of bacon to wrap entire chop in a spiral.  Repeat with all chops.

While preheating, set your pork chops in the refrigerator for at least 15 minutes to rest.  Pre-heat oven to 375.  Place pork chops in a glass dish or foil lined pan and place in the oven for bake in oven for 25-30 min.  If using the BBQ Pork chops should be cooked using foil on a grill with medium to medium low heat for 45 min- 1hour or until cooked though. Pork should be at an internal temp of 160 or until pork is the palest white/pink and moist.  Remove toothpicks before serving (bacon will stay put) and allow meat to rest at least 5 minutes before serving to redistribute juices.

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Chocolate chip-orange cannoli

Posted on June 21st, 2010 by Danielle.
Categories: dessert, italian.

Mmmm Cannoli.  I found this reicpe here.  My changes are reflected below.

For dough

  • 1 1/2 cups all-purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled unsalted butter, cut into cubes
  • 3/4 cup orange juice

For filling

  • 1 pound (2 cups) fresh sheep’s- or cow’s-milk ricotta, drained 1 hour in cheesecloth-lined sieve
  • 3/4 cup superfine sugar
  • 1/3 cup whole chocolate chips blended in the food processor
  • 1 teaspoon vanilla extract

To fry and serve

  • About 8 cups vegetable oil
  • 1 egg white, lightly beaten
  • Confectioners’ sugar for dusting (optional)
  • Special equipment: deep-fat thermometer, 4-inch diameter round cookie cutter, 6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes

Preparation

Make dough
In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.) Drizzle limoncillo over mixture and gently stir with fork until incorporated.

Turn out dough onto sheet of plastic wrap. (Dough will still look somewhat dry and crumbly.) Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.

Make filling
In medium mixing bowl, stir together ricotta, sugar, chocolate chips, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)

Form, fry, and fill shells
Cut dough into 4 even pieces. On lightly floured surface, roll out 1 piece to 1/8-inch thick. Using floured cookie cutter, cut out 2 to 3 rounds from dough. Transfer rounds to baking sheet and keep covered with plastic wrap. Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.

Fill heavy 4-quart pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375°F.

Meanwhile, brush bottom edge of 1 dough round with egg white. Wrap dough around 1 cannoli tube with egg white–brushed end overlapping other end and gently press edges together to seal. Make 5 more shells in same manner. (Keep remaining rounds covered with plastic.)

Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. Transfer to paper towel–lined plate to drain and cool 5 minutes. Stand tubes upright and tap gently against countertop to loosen shells. Twist molds to remove shells.

Wrap remaining dough around tubes and fry in same manner. (Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)

When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner’s sugar and serve immediately.

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Basic Crepes

Posted on June 21st, 2010 by Danielle.
Categories: breakfast, dessert.

I found this recipe here in a desperate attempt to make crepes for breakfast. Everything’s the same except I use whole wheat flour and I add a little more milk.

Ingredients

  • 1 cup all-purpose whole wheat flour
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Directions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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Parmesan Chicken

Posted on June 21st, 2010 by Danielle.
Categories: cheesey, chicken, dinner, italian.

I got this recipe from here.  It’s the best.  My changes are below.

  • 3 clove garlic, minced
  • 1 stick  butter
  • 1 cup Italian seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
  • 2 Tbsp chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the butter. Microwave until butter is melted.  In another bowl mix together the bread crumbs, Parmesan, salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

4. Serve over pasta with sauce or with just the drippings drizzled over.

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Black Bean Soup

Posted on June 21st, 2010 by Danielle.
Categories: bacon, black beans, dinner, soup.

I got this recipe here after visiting the restaurant.  Awesome black bean soup.  My changes are made below.

Black Bean Soup with Chipotle Crema and Tomato SalsaServes 8

- 4 ounce chopped bacon

- 1 onion chopped

- 1 rib of celery chopped

- 4 cloves of chopped garlic

- 3 or 4 cans black beans

- 8 ounces chicken stock

- 1 teaspoon Ezpazote muddled into dust

- 1 teaspoon cumin

- salt and pepper to taste

Render bacon, add celery, onions, and garlic and carmalize. Add black beans, chicken stock, Epazote, and cumin- cook until beans are tender. Puree until smooth and season to taste with pepper and salt. garnish with drizzled Chipotle Crema and a dollop of fresh tomato salsa.

Chipotle Crema

- one 7 ounce can chipotle pepper in adobo sauce

- 1 cup sour cream

Blend chipotle peppers and sour cream in a blender or food processor until smooth.

Tomato Salsa

- 2 vine ripened red tomatoes, seeded and diced to 1/4″

- 1 shallot diced

- 1 jalapeno pepper, seeded, pith removed, diced

- 1/2 clove garlic minced

- 1/2 bunch cilantro chopped

- 1 tablespoon fresh lemon juice

- 1 tablespoon extra virgin olive oil

salt and pepper to taste

Mix all ingredients together and season with salt and pepper.

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