Monday, January 31, 2011

Chicken in Puff Pastry

I have been a little obsessed with puff pastry lately. When I bought it a while ago to make something I didn't use it all, so I have been trying to find something to make with it. My friend was telling me she had a recipe for chicken in puff pastry, with bacon and cheese. S0 I put it together and the result was perfection. Really anything in puff pastry dough is heavenly so it is pretty hard to go wrong. I can't wait to try some more combinations.
I took 1/4 of the dough
folded it in half
rolled it out into a square ( 6 or 7 inches)
loaded it up with a piece of provolone cheese, cooked bacon and a cooked chicken tenderloin.
i then folded all of the sides up and sealed it, then turned it over

then brushed each pocket with an egg wash
( 1 egg white and 1tbsp water)
Then baked in a 400 degree oven for 25 min. then let it cool for about 10 min.
Don't be afraid to switch it up with whatever you have or like. Have fun with it.

Thursday, January 27, 2011

Rustic Tomato Tart

I saw this on this blog and new instantly that it was for me. Plus it looked super simple which made me want to make it even more. It just looked so inviting and heartwarming. It turned out fabulous and I can't wait to make it again. I would love to try it as a appetizer to take to a party or something. Anyway if you love lots of cheese and tomatoes then this is definitely for you.

when Lick the Bowl made this she used a stone ground mustard- but I just used what I had on hand. It was delicious but next time I would like to try it with that kind.

Use the good mozzarella- never skimp on mozzarella it makes all the difference
since my kids were helping they got to eat the rest of the cheese

Rustic Tomato Tart adapted from Avril and Maranda

Printer Friendly Version

For The Crust:

  • 1 1/2 cups flour
  • 4 Tablespoons butter, cold and cut into cubes
  • 1/2 teaspoon salt
  • 1 large egg
  • 2-3 Tablespoons cold water

For The Filling:

  • 3 Tablespoons Dijon or whole-grain mustard
  • 2-3 large fresh tomatoes 0r 5 Roma tomatoes
  • 2 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 2 teaspoons dried herbs (I used basil, parsley and oregano)
  • kosher salt
  • pinch of red pepper flakes (optional)
  • 8 ounces fresh mozzarella cheese

Preheat oven to 425 degrees F.

For crust: Mix salt and flour in medium bowl. With pastry cutter cut in chilled butter until mixture has a cornmeal consistency.

In separate bowl, lightly beat egg; add 2 Tablespoons water.

Make a well in center of flour mixture and pour egg mixture in the well; mix until well incorporated and a non-sticky dough forms. If dough is still too dry, add third Tablespoon of water.

Knead dough into a ball, transfer to parchment paper or a Silpat; roll out into a 14 inch circle. Transfer parchment paper or Silpat and dough to a rimmed baking sheet.

For Filling: Spread mustard over the unbaked crust until well covered, leaving about an 1 1/2-inch border.

Slice tomatoes and arrange in a single layer in the center of crust. Scatter freshly minced garlic over tomatoes and drizzle with olive oil. Sprinkle with kosher salt, red pepper flakes and dried herbs.

Top with sliced mozzarella; sprinkle with a bit more salt, pepper flakes and basil.

Bring edges of crust up over the edges of tomato and cheese.

Bake in oven for 30 minutes until crust is golden and cheese is brown and bubbly.

Allow to cool about 10 minutes, slice into wedges with a pizza cutter and enjoy!

Tuesday, January 25, 2011

French Dip

So it looks like I will be getting a root canal :( Which means the food at my house this week is a little on the easy side. But who says easy can't be great. My husband loves French Dip and so I love making this super easy version.

French Dip

Hoagies sub rolls
deli sliced roast beef
swiss cheese
1 pkg AuJus

Prepare the sandwich and toast in the oven till cheese is melted. Prepare aujus to pkg instructions. Serve along side sandwich.

Monday, January 24, 2011

Indoor Camping Fun!

For the last day and a half I have had The Worst Toothache EVER. :( With no real relief besides sleep I have barely made it through each day. But in another hour I have an appt. to have it looked at so good luck to me. But even with all of that I have made a New Years goal to be a better blogger, one post each weekday. So I am here and have one of my all time favorite meals to share with you. Since the first time I was introduced to Tin Foil dinners at a young girls activity, I knew I would forever be making them. Plus the fact that my favorite dessert is a perfect compliment to this meal.

This being said I am not now nor have I ever been a "camping" kinda girl. I am barely able to handle a fully equipped cabin. So I have had to make do with my modern day appliances. Is this meal any less fantastic when it is not made over coals and flames? Absolutely NOT! So if you love this meal as well but have never tried making it inside, I am now giving you permission. So fire up the oven and get cooking.

Tell me your mouth isn't watering at the sight of that ooey gooey mess.

Tin Foil Dinner/HOBOJOE"S

1lb ground beef
sliced carrots
bag of frozen corn
sliced yellow onion
diced potatoes
can cream of mushroom soup
head of cabbage

I first like to start off by boiling my carrots and potatoes for about 5 min. to soften them up a bit, ( this cuts down on the cooking time). Set out your tin foil (double layer) and start loading it up- a couple of leafs of cabbage, a patty of ground beef, a few carrots, potatoes, some corn, onions, a heaping spoonful of soup and some salt a pepper. Then make the next one. I usually set up an assembly line ( much faster). Then fold it up, I add another piece of tin foil, making sure it is sealed very well. Then put it in the oven at 350 for about 40-50 min. checking to see when meat and veggies are done. I like to serve with ketchup.

The Perfect Indoor Smore

Preheat oven to broil

place 1/2 of a graham cracker down, place 1/4 of the chocolate bar on each graham cracker and a marshmallow on top. Place in oven for about 30 sec. to a min. As soon a marshmallow starts getting bigger take out. Place another 1/2 of graham cracker on top and there you have it. Perfection.

Friday, January 21, 2011

Yogurt Cream with Fruit

I am not a huge fruit person, so when I am assigned to bring fruit somewhere I am always fretting about what to make. I usually try something new, hoping to find something that really makes me Love fruit. When I saw this on Becoming Betty who saw it on Pioneer Woman, I knew I would LOVE it! It sounded very elegant and fancy, which I try and pretend to be. At the same time it was super simple. was GREAT!!!!!!! I love it so silky smooth and the perfect amount of sweetness. Definitely one of the best ways to do fruit. The Pioneer woman put hers in martini glasses and made it even more Fancy! I will be trying that next time for sure.
after it has sat in the fridge this is what it looks like,pretty weird huh.

Yogurt Cream with Berries
1 1/2 cups plain, unflavored yogurt
1 1/4 cups heavy whipping cream
3/4 cup brown sugar
*Put yogurt in a mixing bowl. Add whipping cream and whisk together really well. Sprinkle brown sugar over the top and DO NOT stir. Cover with plastic wrap and put in refrigerator for several hours. After several hours, remove wrap and stir well. Spoon over fresh berries or any fruit for a really yummy treat.

Thursday, January 20, 2011

Easy Peasy Chicken Pot Pie

Awhile back my Sil was telling me how she makes her pot pies with canned chicken, and I thought man that is easy. So I made my own version of it and I absolutely love it, better yet so does the fam. They especially love getting their own little individual pot pie.

1 12.5 oz can all white chicken ( i love kirklands the best)
frozen veggies ( I prefer green beans, peas, carrots and corn)
1/2 bag frozen country potatoes
1 can cream of chicken soup
salt and pepper to taste
1 package pie crust or you can of course make your own

Mix it all together ( some times i add 2 cans of soup if I put in a lot off veggies and potatoes) put it in one oven safe dish or a bunch of little ones. Roll out some dough and cover the dishes. Create a couple of vents in it by running your knife across the dough. Bake at 350 until crust is cooked and it starts bubbling ( around 30 min.)

Wednesday, January 19, 2011

German Pancakes

I am truly sad that I did not discover these until I was married. Just thinking about all the yummy breakfasts that we could have shared together, hurts me. But better late than never, right?
If you have never had German Pancakes you are missing out, they are totally different than anything you have ever tasted, rich a smooth, sweet and a little salty, absolute perfection!
Since I discovered these little puppies they have become a staple in our house. Everyone loves them, especially my husband. Which is nice since he usually just sticks to cereal.

When I made this for my sister she Loved it, and every month or so I will get a call for the recipe. So Hayley here it is.
While you are making the mix, put a 1/2 cube in the pan then set it in the oven while it is preheating.

Mix till frothy
Pull the butter pan out of the oven. ( make sure it doesn't burn.)
Mine is a little brown, I love brown butter and the flavor you get from it.
Dump the egg mixture in
Bake at 400 for 12-15 min. The more ugly looking the better!
German Pancakes

6 eggs
1 cup milk
1 cup flour
1 Tbsp. sugar ( optional)
dash of salt
1/2 cube of butter

While preheat oven to 400, place the 1/2 cube of butter in a 9x13 dish ( I prefer glass). In a large bowl mix eggs, add milk and then flour, sugar and salt. Wish till frothy. Pull melted butter out of oven and pour Egg mixture right over the butter. Place back in oven for 12-15 min. till its all popped up. Enjoy with some berries, syrup and anything else you can think of.

Tuesday, January 18, 2011

Coconut Banana Bread with Lime Glaze

I am not a huge fan of banana bread, so when I found myself with an excess of over ripe bananas I wasn't sure what to make. I decided to try and look for something so different that it would win me over. When I saw this recipe I knew it was worth a try.

Frankly anything with coconut is usually a winner, but the lime and banana mix I was a little wary about. Let me tell you it was wonderful, sinfully delicious. All the flavors worked beautifully together and I especially loved the crunch sweet top. So if you aren't a prude in the kitchen I suggest you try this, you will not be disappointed!

Coconut Banana Bread with Lime Glaze

adapted from Cooking Light

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt

3 tablespoons apple juice

1/2 teaspoon vanilla extract

1/4 tsp almond extract

3/4 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, apple juice, and vanilla and almond extracts; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Friday, January 14, 2011

Quesadilla Dogs

Last Summer we took a trip to Atlantis, everyday at the pool my dad would order a bunch of stuff and this was always one of the things. We all went crazy for them, maybe we were really hungry but they were really good. So when I got home I tried recreating them.

Super easy:
throw some cooked dogs onto a bed of cheese in a tortilla
top with more cheese, roll up and fry. O.k. so I didn't say they were the healthiest lunch, but they are a yummy spin on an old classic. Just pair with a nice dipping sauce and Voila.

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