Fun with Braids

Awhile back I did a post on a BBQ Chicken Braid. I absolutely loved it and have been wanting to try some different combinations. So when I found myself with a surplus of goat cheese I decide to make some braids.

Since the recipe for the dough makes 2 braids I thought I would try two different kinds

Chicken Spinach and Bacon Braid

Chicken Vegetable Pesto Braid

each including some of my fav. goat cheese

For the Chicken Spinach Bacon one I just cooked and shredded some chicken, then added some marinara sauce to it. Fried up some bacon and wilted some spinach. I topped it all with some goat cheese and provolone.

The best thing about these braids is you can do whatever you like, just use your imagination and your taste buds.

My family loved it, especially my husband and he is very hard to please!

Chicken Veggie Pesto Braid

Start with some cooked shredded chicken, mix with pesto. Grill up whatever veggies you like, I used mushroom, red bell pepper, and zucchini. Then top with the cheese of your choice, I of course went with goat cheese and a cheddar & monterey jack blend. ( I think it would be great with some gorgonzola)

This one I decided to use as a freezer meal, since one braid is big enough to feed my family. But I will let you know how it tastes as soon as I try it.

I am so thankful for Mel from Mels Kitchen Cafe for introducing me to this wonderful way to make a meal!

An all in one Pasta dish!

I made this dish the other night when my dad was over. Now I thought it was really good, but he said it was the best thing he EVER ate! I wouldn't go as far as too say that but it was super creamy and delicious. A perfect "all in one dish" meal.

• Creamy Orzo with Chicken, Mushrooms and Red Peppers
  
• from Mel's Kitchen Cafe
• *Note: this pasta is best served immediately as it tends to get less creamy as it sits at room temperature – so serve warm right as it finishes cooking! (Incidentally, it heated up just fine the next day in the microwave on low power.)
• *Serves 4
• 1 tablespoon olive oil
  2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
  2 red bell peppers, cut into ½-inch pieces
  8 ounces white button mushrooms, quartered
  1 teaspoon dried thyme
  3 cloves garlic, finely minced
  1 pound orzo pasta
  8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
  1 cup reserved pasta water
  1/2 teaspoon salt
  1/2 teaspoon pepper
  ½ cup freshly grated Parmesan cheese
  3 tablespoons chopped fresh flat leaf parsley
  Squeeze of fresh lemon juice (from 1 lemon)
• Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
• While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.

Calbacitas

I got this recipe off of Becoming Betty, always in search of a great Squash recipe. Well it looks like I found a new one, which is great since you can never have to many. Everyone loved it and I can not wait to make it again.
I added some red pepper as well since I just loved red pepper and basically this is one of those great recipes that is so easy to add to or take away from.
CALBACITAS ( little squash)

Ingredients:
1-2 medium zucchini
1-2 medium yellow summer squash (or all one type)
1 medium yellow onion, diced
1 clove garlic, minced
1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed)
1 cup corn (frozen or fresh, cut off cob)
2Tbs tomato paste (or 1 15 oz. can of diced tomatoes)
chopped cilantro (optional—add at end)
1/2-1 cup shredded cheddar cheese (or jack cheese)
* diced red pepper (optional)
Directions:
Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste or diced tomatoes and cook until most of the liquid is cooked down.and stir in. The liquid from the veggies will thin it out the tomato paste. Remove from heat and stir in ciantro. Immediately sprinkle cheese on top so it will melt. You may also place in a hot oven for 15-10 minutes to better melt the cheese. **NOTE: I add about 1/2-1 t. of sugar to balance out the acidity of the tomatoes.

The Farmer- Roasted Veggie Sandwich

Probably my most favorite restaurant of the moment is Liberty Market. It has the BEST sandwiches EVER! I have 2 favorites the first is the "The Rancher" ( which I will try and make at a different time) and "The Farmer". The sammy includes the following roasted vegetables, red pepper, portobello mushroom, zucchini, squash, & sweet potato. Now they have the recipe drawn on the walls in one of their bathrooms but I forgot to write it down, though it seems pretty self explanatory. The only thing I couldn't find is the great sesame bread they use, so I got a multi grain bread with sesame and poppy seed crust.

I started out by thinly slicing all the veggies to fit nicely on the sandwich, then I drizzled olive oil and salt and pepper to coat and arranged on a cookie sheet with tin foil and put in the oven for 20-25 min. on 400 degrees. ( i also turned halfway through)

I smeared some softened goat cheese on the bread

loaded it all up

put it in my george forman, since I don't have a panini press

and ta da. How beautiful.

I thought it was great, my kids however just ate the bread.

In conclusion, while I loved the sandwich I think I like LM's a little better. I don't know what it is, I guess it is just the restaurant curse for me. They must do something special I don't know about. :) But if you like all these veggies you will love this sandwich wether you make it for yourself or try out my fav place Liberty Market! p.s. if you go don't forget to get the Red Velvet it Rocks ( and I don't even really like red velvet)