Another tasty treat from HH...
NEED:
1 pound boneless, skinless chicken breasts, remove all visible fat
1/2 tablespoon oil
2 tablespoon lemon juice
2 teaspoon garlic salt
1 tablespoon parsley flakes
1/2 teaspoon basil
1/4 teaspoon salt (optional)
10 sheets phyllo pastry
3 tablespoons butter or margarine, melted
Finely chop chicken. Combine oil, lemon juice, garlic, salt, parsley, basil and salt in a small bowl. Add chicken and toss to coat. Cover and refrigerate for at least one hour.
Lightly brush a sheet of phyllo dough with melted margarine. Stack a second sheet on top. Cut the two-layered sheet into 5 short strips, crosswise with scissors. Place a teaspoon of chicken filling on a two-layer strip, 1 inch away from the bottom. Fold corners across the filling and continue folding , corner to corner ( like a flag is folded!!) The filling expands during cooking, so don't fold the dough too tightly. Tuck excess dough under the triangle, then place on a baking sheet. Lightly brush triangles with melted margarine.
Oven at 400 degrees. Bake 15-20 minutes, or until golden brown.
Enjoy!
Friday, February 29, 2008
Thursday, February 28, 2008
Spinach Pie
NEED:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) container small curd cottage cheese
3/4 cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese ( can use cheese of choice - if you want to change it)
1 egg, lightly beaten
1/2 cup chopped onion
2 sheets frozen phyllo pastry, thawed
In a large bowl, mix spinach, cottage cheese, Parmesan cheese, Monterey Jack cheese, egg, and onion. Spread half the mixture over each phyllo pastry sheet. Roll pastry sheets jelly-roll fashion, pinch ends to seal, and arrange on the prepared baking sheet ( spray or lightly grease medium baking pan)
Make a few small slits in the top of each rolled pastry sheet.
Enjoy!
Oven at 400 degrees. Bake 40 minutes in the preheated oven, until golden brown.
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) container small curd cottage cheese
3/4 cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese ( can use cheese of choice - if you want to change it)
1 egg, lightly beaten
1/2 cup chopped onion
2 sheets frozen phyllo pastry, thawed
In a large bowl, mix spinach, cottage cheese, Parmesan cheese, Monterey Jack cheese, egg, and onion. Spread half the mixture over each phyllo pastry sheet. Roll pastry sheets jelly-roll fashion, pinch ends to seal, and arrange on the prepared baking sheet ( spray or lightly grease medium baking pan)
Make a few small slits in the top of each rolled pastry sheet.
Enjoy!
Oven at 400 degrees. Bake 40 minutes in the preheated oven, until golden brown.
Zesty Cornbread
NEED:
1 cup all purpose flour
1cup yellow cornmeal
1/4 cup sugar4
teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup plain milk
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped green chilies
1/4 cup chopped jalapeno peppers
Coat muffin pan with vegetable cooking spray. In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together milk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan.
Oven at 425 degrees. Bake muffins for 18 - 24 minutes or until inserted toothpick comes out clean.
Cornbread Version: Place batter in greased 8-inch round or square baking pan. Cook 18 - 22 minutes.
Enjoy!
1 cup all purpose flour
1cup yellow cornmeal
1/4 cup sugar4
teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup plain milk
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped green chilies
1/4 cup chopped jalapeno peppers
Coat muffin pan with vegetable cooking spray. In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together milk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan.
Oven at 425 degrees. Bake muffins for 18 - 24 minutes or until inserted toothpick comes out clean.
Cornbread Version: Place batter in greased 8-inch round or square baking pan. Cook 18 - 22 minutes.
Enjoy!
Cheesy Grits Casserole
The basis of my cooking is southern. That's what I grew up surrounded by and once in awhile you just need some good southern comfort food.
NEED:
8 cups water
2 cups coarse, stone-ground white grits (not instant) (12 ounces), rinsed
Salt and freshly ground pepper
1 stick unsalted butter, cut into chunks
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten
Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.
Pour the mixture into the prepared dish. Oven at 350 degrees. Bake for 1 hour, until bubbly and top is golden brown. Let stand about 15 minutes before serving.
Enjoy!
NEED:
8 cups water
2 cups coarse, stone-ground white grits (not instant) (12 ounces), rinsed
Salt and freshly ground pepper
1 stick unsalted butter, cut into chunks
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten
Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.
Pour the mixture into the prepared dish. Oven at 350 degrees. Bake for 1 hour, until bubbly and top is golden brown. Let stand about 15 minutes before serving.
Enjoy!
Wednesday, February 27, 2008
Cheese Stuffed Chicken Breast
Sometimes you are having company and you want to knock their socks off with a great dinner. There are a lot of recipes out there that will do that but some are very involved and time consuming. I look for EASY because that also, usually, means no fail. This is one of those dishes.
It calls for blue cheese, which trust me is not scary ( if you have never had it) and adds a great "zip" to this. However, I know a lot of people do not like it so feel free to use a cheese you are more comfortable with.
NEED:
1/4 cup butter + 2 tablespoons
4 ounces blue cheese, room temperature and crumbled
1/8 teaspoon ground nutmeg
3/4 cup grated Swiss, room temperature
3/4 cup cream cheese, room temperature
6 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
3 tablespoons Dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs.
Blend together 2 tablespoons of butter, blue cheese, Swiss cheese, cream cheese and nutmeg. Form mixture into 6 equal ovals and refrigerate for at least 1 hour.
Spread each chicken breast with mustard. Place a cheese oval on each and fold. Press to cover the cheese well and secure with a skewer ( you can use toothpicks)
Using 3 separate bowls; place flour, egg and bread crumbs in their own shallow bowls. Roll each breast in flour, then egg, then crumbs. Place on plate and chill for 1 hour.
Heat 1/4 cup of butter in a large skillet for medium to high heat. Add the chicken and cook until lightly browned on all sides, about 6 minutes.
Transfer to baking dish.
Oven at 400 degrees. Bake until chicken is cooked through; 10 to 15 minutes.
Enjoy!
It calls for blue cheese, which trust me is not scary ( if you have never had it) and adds a great "zip" to this. However, I know a lot of people do not like it so feel free to use a cheese you are more comfortable with.
NEED:
1/4 cup butter + 2 tablespoons
4 ounces blue cheese, room temperature and crumbled
1/8 teaspoon ground nutmeg
3/4 cup grated Swiss, room temperature
3/4 cup cream cheese, room temperature
6 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
3 tablespoons Dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs.
Blend together 2 tablespoons of butter, blue cheese, Swiss cheese, cream cheese and nutmeg. Form mixture into 6 equal ovals and refrigerate for at least 1 hour.
Spread each chicken breast with mustard. Place a cheese oval on each and fold. Press to cover the cheese well and secure with a skewer ( you can use toothpicks)
Using 3 separate bowls; place flour, egg and bread crumbs in their own shallow bowls. Roll each breast in flour, then egg, then crumbs. Place on plate and chill for 1 hour.
Heat 1/4 cup of butter in a large skillet for medium to high heat. Add the chicken and cook until lightly browned on all sides, about 6 minutes.
Transfer to baking dish.
Oven at 400 degrees. Bake until chicken is cooked through; 10 to 15 minutes.
Enjoy!
Manhattan Clam Chowder
This is by request, for Bridget. As always, as simple as possible...
NEED:
2 (6.5 ounce) cans minced clams
1 1/2 cups water
1 (16 ounce) can diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme
Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
Enjoy!
NEED:
2 (6.5 ounce) cans minced clams
1 1/2 cups water
1 (16 ounce) can diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme
Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
Enjoy!
Tuesday, February 26, 2008
Creamy Pea Soup
NEED:
16 ounce package of dry split peas
1 pound of bacon - cooked crisp and diced
2 celery stalks, diced
1 large onion, diced
8 cups of water
1 bay leaf
2 medium potatoes, peeled and diced
2 teaspoons of salt
1/4 teaspoon of pepper
3 beef bouillon cubes
1 cup Half and Half
Rinse the peas in cold water, set aside.
Cook bacon. Reserve 2 to 3 tablespoons of drippings.
Place bacon drippings in large soup pot. Add celery and onion and cook until lightly browned. Add peas, water and the next 5 ingredients. Heat to a boil, reduce to low and cover. Simmer for 45 minutes. Remove and discard the bay leaf. Fill a blender with 3/4 of the soup mixture and puree. Return to the soup pot. Add Half and Half and cook until hot, about 5 minutes. Serve topped with bacon.
Enjoy!
16 ounce package of dry split peas
1 pound of bacon - cooked crisp and diced
2 celery stalks, diced
1 large onion, diced
8 cups of water
1 bay leaf
2 medium potatoes, peeled and diced
2 teaspoons of salt
1/4 teaspoon of pepper
3 beef bouillon cubes
1 cup Half and Half
Rinse the peas in cold water, set aside.
Cook bacon. Reserve 2 to 3 tablespoons of drippings.
Place bacon drippings in large soup pot. Add celery and onion and cook until lightly browned. Add peas, water and the next 5 ingredients. Heat to a boil, reduce to low and cover. Simmer for 45 minutes. Remove and discard the bay leaf. Fill a blender with 3/4 of the soup mixture and puree. Return to the soup pot. Add Half and Half and cook until hot, about 5 minutes. Serve topped with bacon.
Enjoy!
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