2 heads broccoli
2 c. sliced purple grapes
3 green onions
½ c. crumbled bacon
¼ c. sliced almonds
1 c. craisons
1 c. mayonnaise
2 Tbsp. rice vinegar
2 Tbsp. sugar
Cut broccoli to bite size pieces (I don’t usually us the stems, but you can if you want).
Mix together grapes, onions, bacon, almonds and craisons.
Mix mayonnaise, vinegar and sugar together until it becomes a smooth sauce.
Pour the sauce over all the other ingredients and mix well.
Thursday, July 10, 2008
Honey Cream Filled Crescents
4 oz cream cheese, softened
3 Tbsp. honey, divided
¼ c. sliced almonds
1 package (8 oz) refrigerated crescent dinner rolls
Dash of ground cinnamon
Preheat oven to 375˚. Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds.
Unroll crescent roll dough; separate into 8 triangles.
Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
Bake 12 – 14 minutes or until golden brown. Serve rolls warms, drizzled with remaining honey.
Yield: 8 crescent rolls (1 serving each)
3 Tbsp. honey, divided
¼ c. sliced almonds
1 package (8 oz) refrigerated crescent dinner rolls
Dash of ground cinnamon
Preheat oven to 375˚. Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds.
Unroll crescent roll dough; separate into 8 triangles.
Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.
Bake 12 – 14 minutes or until golden brown. Serve rolls warms, drizzled with remaining honey.
Yield: 8 crescent rolls (1 serving each)
Pepper Biscuit Pull-Apart
I almost always serve this when we're having Orange Grove Chicken Avocado Salad.
¼ tsp garlic powder
¼ tsp salt, if desired
¼ tsp dried oregano
¼ tsp dried basil leaves
4 ½ tsp olive oil
1 (12 oz) can refrigerated flaky biscuits
¼ c. chopped green bell pepper
¼ c. chopped red bell pepper
1 oz (1/4 c.) shredded mozzarella cheese
2 Tbsp. grated Romano or Parmesan cheese
1. Heat oven to 400˚.
2. In small bowl, combine garlic powder, salt, basil and oregano; blend well. Set aside.
3. Separate dough into 10 biscuits. Place 1 biscuit in center of ungreased cookie sheet.
4. Arrange remaining biscuits in circle, edges slightly overlapping, around center biscuit. Gently press out to 10 inch circle.
5. Brush with olive oil; top with bell peppers and cheeses. Sprinkle garlic powder mixture over top.
6. Bake at 400˚ for 12 to 15 minutes or until golden brown. To serve, pull apart warm biscuits
Orange Grove Chicken Avocado Salad
This is my favorite meal. I got this recipe from a grocery store's monthly news-letter, I am so glad I didn't just toss it into the trash, I love, love, love this salad!
1 (1.26 oz) package Lawry’s fajitas marinade
2/3 c. orange juice
1 Tbsp. extra virgin olive oil
1 lbs. boneless, skinless chicken breast
1 (10 oz) bag washed and torn romaine lettuce
1 (2.2 oz) can sliced ripe olive, drained
2 large oranges, peeled and cubed
1 ripe avocado, peeled, pitted and cubed
2/3 c. thinly sliced and quartered red onion
Chili Orange dressing
1 c. coarsely crushed tortilla chips
Stir together contents of marinade packet, orange juice and oil in a medium bowl. Add chicken and let marinate, refrigerated for several hours or overnight. Place on grill over medium heat for 3 to 5 minutes per side or until lightly charred. Remove from grill and cut into bite-size strips.
Place lettuce in a large salad bowl and top with olives, oranges, avocado, onion and grilled chicken.
Toss with dressing and sprinkle with tortilla chips
Chili Orange Dressing:
In a small bowl, whisk together 1/3 c. extra virgin olive oil, 1/3 c. orange juice, 2 Tbsp. lime juice, 1 Tbsp. honey, 1 tsp. garlic powder, ½ tsp. chili powder, ¼ tsp. salt and ¼ tsp. pepper.
Thursday, January 10, 2008
Garlicky Baked Butternut Squash
2 Tbsp. minced fresh parsley
2 Tbsp. olive oil
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
3 1/2 lbs of butternut squash, peeled and cut into 1 inch cubes
1/3 c. grated Parmesan cheese
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-quart baking dish. Bake, uncovered at 400 degrees for 50-55 minutes or until squash is just tender.
I stirred mine halfway through cooking and sprinkled the cheese over the last 10 minutes of baking (since the recipe didn't specify when to include the cheese).
Note: The squash is hard to peel. I had to use a very sharp paring knife, a veggie peeler will not cut it. I've seend recommended to poke the squash a few times with a fork and cook in the microwave 8 minutes then peel and seed; but this makes it messier.
I also haven't tried this with frozen squash. I'm not sure how the consistency would turn out, I'm not sure if you have to cook frozen squash less or not.
2 Tbsp. olive oil
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
3 1/2 lbs of butternut squash, peeled and cut into 1 inch cubes
1/3 c. grated Parmesan cheese
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-quart baking dish. Bake, uncovered at 400 degrees for 50-55 minutes or until squash is just tender.
I stirred mine halfway through cooking and sprinkled the cheese over the last 10 minutes of baking (since the recipe didn't specify when to include the cheese).
Note: The squash is hard to peel. I had to use a very sharp paring knife, a veggie peeler will not cut it. I've seend recommended to poke the squash a few times with a fork and cook in the microwave 8 minutes then peel and seed; but this makes it messier.
I also haven't tried this with frozen squash. I'm not sure how the consistency would turn out, I'm not sure if you have to cook frozen squash less or not.
Whole Wheat Pita Bread
2 tsp. active dry yeast
1 1/2 c. water
2 tsp. sugar
3 c. all-purpose flour
1 c. whole wheat flour
2 tsp. salt
1. Combine yeast and water in the mixing bowl of a stand mixer and let stand until bubbly.
2. Add sugar, 1 c. whole wheat flour, 1 cup all purpose flour and the salt. Mix well.
3. Continue to add all purpose flour until the dough pulls away from the sides of the mixer bowl.
4. Turn the dough out onto a floured work surface and knead until smooth and springy (if you pinch the dough, it should spring back to it's original shape).
5. Shape the dough into a ball and cover loosely with a towel. Let rise for 30 minutes.
6. Place a baking sheet or baking stone in the bottom third of the oven and heat to 500.
7. Divide dough into eight pieces. On a well floured surface, roll the dough out until it is approximately 1/2 inch thick. Repeat for all eight pieces. Cover rounds with a damp towel and let rest for 15 minutes.
8. Place rounds on baking sheet or stone. Bake until golden brown and puffed, about 6-8 minutes.
9. Immediately after removing from the oven, cover pitas with a damp kitchen towel, or place them in a paper bag to steam.
1 1/2 c. water
2 tsp. sugar
3 c. all-purpose flour
1 c. whole wheat flour
2 tsp. salt
1. Combine yeast and water in the mixing bowl of a stand mixer and let stand until bubbly.
2. Add sugar, 1 c. whole wheat flour, 1 cup all purpose flour and the salt. Mix well.
3. Continue to add all purpose flour until the dough pulls away from the sides of the mixer bowl.
4. Turn the dough out onto a floured work surface and knead until smooth and springy (if you pinch the dough, it should spring back to it's original shape).
5. Shape the dough into a ball and cover loosely with a towel. Let rise for 30 minutes.
6. Place a baking sheet or baking stone in the bottom third of the oven and heat to 500.
7. Divide dough into eight pieces. On a well floured surface, roll the dough out until it is approximately 1/2 inch thick. Repeat for all eight pieces. Cover rounds with a damp towel and let rest for 15 minutes.
8. Place rounds on baking sheet or stone. Bake until golden brown and puffed, about 6-8 minutes.
9. Immediately after removing from the oven, cover pitas with a damp kitchen towel, or place them in a paper bag to steam.
Whole Wheat Pizza Dough
2 1/2 c. whole wheat flour
1 c. unbleached, all purpose flour
2 packages (2 1/4 tsp. each) active dry yeast
1 tsp. salt
1/2 tsp. sugar
1 1/2 c. lukewarm water
1/2 tsp. olive oil
1. Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is frim and smooth, about ten minutes. Turn machine off.
2. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
3. Preheat oven to highest setting (500 or 550). Punch dough down, cut in half. On generously floured work surface, place one half of dough.
4. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. If you get a hole, just pinch edges back together.
5. To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Transfer dough to a pizza stone or cookie sheet with no lip. Add toppings.
6. Bake 10-12 minutes or until golden.
1 c. unbleached, all purpose flour
2 packages (2 1/4 tsp. each) active dry yeast
1 tsp. salt
1/2 tsp. sugar
1 1/2 c. lukewarm water
1/2 tsp. olive oil
1. Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is frim and smooth, about ten minutes. Turn machine off.
2. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
3. Preheat oven to highest setting (500 or 550). Punch dough down, cut in half. On generously floured work surface, place one half of dough.
4. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. If you get a hole, just pinch edges back together.
5. To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Transfer dough to a pizza stone or cookie sheet with no lip. Add toppings.
6. Bake 10-12 minutes or until golden.
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