1 1b loaf Italian bread or 1 lb French bread
1/4 cup mayo
1 tbsp italian dressing
1 tpsp grated parmesan cheese
5 oz very thinly sliced cooked chicken or any lunch meat will do
8 slices cheddar cheese, slices split in half
Preheat the oven to 375 degrees. Cut the bread into 16 slices, but no through the bottom crust. In a small bowl stir together mayo, italian dressing and parmesan. Tuck lunch meat and cheese slices between every other bread slice. Place a well rounded teaspoon of mayo mixture in the slits with the meat, spreading slightly. Place on a baking sheet. Bake loaf in the 375 degree about 15 minutes or until hot.
Wednesday, October 27, 2010
Thursday, October 14, 2010
Pumpkin Pie Dip
1 8 oz cream cheese, softened
2 cups powdered sugar
1 15 oz pumpkin pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
gingersnaps
apples and pears cored and sliced
Beat the cream cheese and sugar at medium speed with an electric mixer until smooth. Add the pie filling, cinnamon, and the ginger, beating well. Cover and chill for 8 hours. Serve with gingersnaps and apple and pear slices.
Yeild 3 C dip
I made this for a church social event and Dawson helped me~ he loves helping me in the kitchen!
Oven Fried Chicken Chimichangas
2/3 cup picante sauce or 2/3 cup of your favorite salsa
1 tsp ground cumin
1/2 tsp dried oregano leaves crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tbsp margarine, melted
shredded cheddar cheese, for serving
chopped green onions for serving
picante sauce for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 400 F for 25 min or until golden. Garnish with additional cheese and green onion and serve salsa on the side.
1 tsp ground cumin
1/2 tsp dried oregano leaves crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tbsp margarine, melted
shredded cheddar cheese, for serving
chopped green onions for serving
picante sauce for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 400 F for 25 min or until golden. Garnish with additional cheese and green onion and serve salsa on the side.
Wednesday, October 6, 2010
Easy Cream of Chicken Rice Soup
2 tbsp olive oil
2 skinless boneless chicken breast halves shredded
salt and pepper to taste
1 tbsp butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsp all purpose flour
10 sprigs italian flat leaf parsley (or parsley flakes)
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 tsp old bay seasoning
Heat the olive oil in a large pot over the medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium low. Melt butter in the pot. Stir in the onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
With a piece of kitchen twine, tie together the parsley twigs, thyme sprigs, and bay leaf. Pour stock and milk in the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
Bring the water to a boil in a seperate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving
2 skinless boneless chicken breast halves shredded
salt and pepper to taste
1 tbsp butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsp all purpose flour
10 sprigs italian flat leaf parsley (or parsley flakes)
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 tsp old bay seasoning
Heat the olive oil in a large pot over the medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium low. Melt butter in the pot. Stir in the onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
With a piece of kitchen twine, tie together the parsley twigs, thyme sprigs, and bay leaf. Pour stock and milk in the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
Bring the water to a boil in a seperate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving
Monday, September 13, 2010
Pineapple Upside Down Cake
2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it is heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill the centers of the pineapple)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapples. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (Do not bake in a seperate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350 degrees F. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit for 5 minutes, then turn it upside down on a serving dish.
Scratch Cake:
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350 degrees F and follow the same steps as above.
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it is heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill the centers of the pineapple)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapples. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (Do not bake in a seperate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350 degrees F. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit for 5 minutes, then turn it upside down on a serving dish.
Scratch Cake:
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350 degrees F and follow the same steps as above.
Pork Butt On The Grill
This is so tasty!!!! It is a very lengthy and time consuming recipe but very worth it!
1( 8 pound) pork butt
4 cups wood chips, soaked in water for 1 hour (we didn't do this, we have a gas grill).
*Brine, recipe follows
* Garlicy Marinade, recipe follows
* Dry Rub, recipe follows
* Mop Spray, recipe follows
* BBQ Sauce, recipe follows
Preheat a charcoal grill or gas grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips (if you are doing this). Place 1 cup water in a metal drip pan on opposite side.
Inject the pork butt with brine about ever 2 inches and then rub the marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replinish the coals as the temp drops, the chips as the smoke dissipates and the water in the drip pan.
After 6 hours, spray the pork with cider mop every half hour. Cook until the thermometer place into the thickest part of the pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2 pound servings, place on plates and serve with extra sauce alongside.
Brine:
1 cup apple juice
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp salt
1 tbsp granulated sugar
Combine all ingredients in a bowl until the salt and sugar disolve and then place into meat syringe for immediate brining or reserve, refridgerated, for later use.
Garlicy BBQ Sauce:
1/2 cup onion, chopped
1/4 cup water
1/4 cup worcestershire sauce
3 tbsp plus 1 tsp garlic, coarsely chopped
2 tbsp low sodium soy sauce
Place all ingredients into a blender and puree. Remove to an airtight container and store in the fridge until needed.
Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp freshly ground black pepper
2 tbsp crab boil seasoning (recommended: Old Bay)
1/2 tsp ground ginger
Combine all ingredients in a medium bowl. Mix well and store in an airtight container for later use.
Cider Mop Spray:
1 cup apple juice
1 cup water
1/4 cup cidar vinegar
BBQ Sauce:
2 tbsp canola oil
1/2 cup smoked bacon, cut into rectangles about 1 inch long and 1/2 inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
1/2 cup garlic, minced
1 tsp onion powder
1 tsp garlic powder
2 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
cider vinegar
Heat the oil in a sauce pan set over medium heat. Add the bacon and cook until browned and crispy about 4 minutes (we used microwavable bacon). Reduce the heat to low and add the onion, garlic, onion powder, garlic powder, black pepper and cloves. Cook for 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with vinegar. Remove the bacon. Puree the mixture with a hand blender and then cool and reserve for later use.
1( 8 pound) pork butt
4 cups wood chips, soaked in water for 1 hour (we didn't do this, we have a gas grill).
*Brine, recipe follows
* Garlicy Marinade, recipe follows
* Dry Rub, recipe follows
* Mop Spray, recipe follows
* BBQ Sauce, recipe follows
Preheat a charcoal grill or gas grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips (if you are doing this). Place 1 cup water in a metal drip pan on opposite side.
Inject the pork butt with brine about ever 2 inches and then rub the marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replinish the coals as the temp drops, the chips as the smoke dissipates and the water in the drip pan.
After 6 hours, spray the pork with cider mop every half hour. Cook until the thermometer place into the thickest part of the pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2 pound servings, place on plates and serve with extra sauce alongside.
Brine:
1 cup apple juice
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp salt
1 tbsp granulated sugar
Combine all ingredients in a bowl until the salt and sugar disolve and then place into meat syringe for immediate brining or reserve, refridgerated, for later use.
Garlicy BBQ Sauce:
1/2 cup onion, chopped
1/4 cup water
1/4 cup worcestershire sauce
3 tbsp plus 1 tsp garlic, coarsely chopped
2 tbsp low sodium soy sauce
Place all ingredients into a blender and puree. Remove to an airtight container and store in the fridge until needed.
Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp freshly ground black pepper
2 tbsp crab boil seasoning (recommended: Old Bay)
1/2 tsp ground ginger
Combine all ingredients in a medium bowl. Mix well and store in an airtight container for later use.
Cider Mop Spray:
1 cup apple juice
1 cup water
1/4 cup cidar vinegar
BBQ Sauce:
2 tbsp canola oil
1/2 cup smoked bacon, cut into rectangles about 1 inch long and 1/2 inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
1/2 cup garlic, minced
1 tsp onion powder
1 tsp garlic powder
2 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
cider vinegar
Heat the oil in a sauce pan set over medium heat. Add the bacon and cook until browned and crispy about 4 minutes (we used microwavable bacon). Reduce the heat to low and add the onion, garlic, onion powder, garlic powder, black pepper and cloves. Cook for 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with vinegar. Remove the bacon. Puree the mixture with a hand blender and then cool and reserve for later use.
Friday, September 3, 2010
Skillet Parmesan Chicken
Very Yummy!
Ingredients
4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 eggs
1/2 cup milk
1 tablespoon butter
2 tablespoons olive oil
more parmesan cheese, for sprinkling on top
4 ounces sliced mozzarella cheese ( if you can get it, the soft fresh kind is best - it melts sooooo creamy)
your favorite marinara sauce or store bought spaghetti sauce
Directions
Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
Season with salt and pepper.
Dredge chicken in flour and shake off excess.
Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
Heat the butter and olive oil in a large deep skillet.
Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
Remove to a plate and keep warm.
Add the marinara sauce to the skillet.
Heat to boiling and simmer 10 minutes.
Add the chicken breasts to the sauce and sprinkle Parmesan over them.
Place a slice of mozzarella on each piece of chicken.
Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
Serve with your favorite pasta-
Ingredients
4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 eggs
1/2 cup milk
1 tablespoon butter
2 tablespoons olive oil
more parmesan cheese, for sprinkling on top
4 ounces sliced mozzarella cheese ( if you can get it, the soft fresh kind is best - it melts sooooo creamy)
your favorite marinara sauce or store bought spaghetti sauce
Directions
Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
Season with salt and pepper.
Dredge chicken in flour and shake off excess.
Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
Heat the butter and olive oil in a large deep skillet.
Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
Remove to a plate and keep warm.
Add the marinara sauce to the skillet.
Heat to boiling and simmer 10 minutes.
Add the chicken breasts to the sauce and sprinkle Parmesan over them.
Place a slice of mozzarella on each piece of chicken.
Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
Serve with your favorite pasta-
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