*This recipe was on the Rachel Ray show this week. It looked so tasty that we just had to try it.
Grape tomatoes, Roasted and crushed
1 tbsp olive oil
Crushed red pepper
Fresh basil leaves
Mozzarella cheese
Pepperoni slices
Bread slices (I made this with bread from my bread maker...yumm!)
To roast the grape tomatoes in the oven: Set oven to 400 degrees; sprinkle a little olive oil or canola oil over the tomatoes and toss to coat. Add salt and pepper. Bake for 20 minutes or until the tomato skins split open. Remove from pan and crush the tomatoes - I used a potato masher, but you could pulse it in a food processor. After the tomatoes are crushed, add 1 tbsp olive oil, and 1/4 tsp crushed red pepper to the tomatoes and mix well.
Heat panini maker. Spread some of the tomato mixture on 2 slices of bread; tear 2 or 3 fresh basil leaves into pieces and place over the tomato mix; sprinkle shredded mozzarella cheese over one of the slices; top with pepperonis and a little more cheese. Cover with the second slice of bread. Place in panini maker and cook until bread is golden brown and cheese is melted.
Alternatives: replace pepperoni with mini meatballs for a meatball sandwich taste.
Wednesday, March 18, 2009
Chris's Yummy Paninis
I wish I could take credit for this recipe, but it is my son, Chris's.
Cooked, diced or shredded chicken breast
Finely chopped onion
Finely chopped bell pepper
Mozzarella cheese, shredded (any flavor will do if you prefer another)
Sour dough bread (I like to use the bakery style from the grocery store)
Pesto dressing
Pesto dressing:
1/4 cup mayonnaise (I use canola mayo)
2 Tbs prepared Pesto (ironically the kind I buy is called Chris's!!)
Heat panini maker. Spread a thin coat of the pesto dressing on two slices of bread. On the first slice; add shredded mozzarella cheese (small handful); then sprinkle onions and bell pepper over the cheese; top with diced chicken and a little more mozzarella cheese. Cover with the remaining slice. Grill until bread is golden brown and cheese has melted.
Alternatives:
Ham and cheese - add spicy brown mustard to the pesto sauce
Veggie - mushrooms, onions, peppers
Pizza - add pizza sauce and cooked mini meatballs instead of the pesto and chicken
Cooked, diced or shredded chicken breast
Finely chopped onion
Finely chopped bell pepper
Mozzarella cheese, shredded (any flavor will do if you prefer another)
Sour dough bread (I like to use the bakery style from the grocery store)
Pesto dressing
Pesto dressing:
1/4 cup mayonnaise (I use canola mayo)
2 Tbs prepared Pesto (ironically the kind I buy is called Chris's!!)
Heat panini maker. Spread a thin coat of the pesto dressing on two slices of bread. On the first slice; add shredded mozzarella cheese (small handful); then sprinkle onions and bell pepper over the cheese; top with diced chicken and a little more mozzarella cheese. Cover with the remaining slice. Grill until bread is golden brown and cheese has melted.
Alternatives:
Ham and cheese - add spicy brown mustard to the pesto sauce
Veggie - mushrooms, onions, peppers
Pizza - add pizza sauce and cooked mini meatballs instead of the pesto and chicken
Thursday, January 29, 2009
Chocolate Chip Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
12 oz. semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees. In a mixing bowl, cream butter and sugars together. Add eggs and vanilla.
In a bowl mix the dry ingredients together. Slowly add to the butter mixture and mix until blended well. Add chocolate chips.
Drop spoonfuls of dough on to greased pan. Bake 10-13 minutes or until light brown. Remove cookies from the pan and cool on a rack.
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
12 oz. semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees. In a mixing bowl, cream butter and sugars together. Add eggs and vanilla.
In a bowl mix the dry ingredients together. Slowly add to the butter mixture and mix until blended well. Add chocolate chips.
Drop spoonfuls of dough on to greased pan. Bake 10-13 minutes or until light brown. Remove cookies from the pan and cool on a rack.
Flour Tortillas
4 cups unbleached flour
1 1/2 tsp salt
1 1/2 tsp baking powder (optional)
1/3 cup shortening or lard
1 to 1 1/4 cups water
waxed paper
In a large bowl combine the flour, salt and baking powder (makes lighter tortilla). Cut in the shortening or lard with a fork. When the flour is crumbly, add the water. Stir the dough until it makes a ball of dough. Add an extra spoonful of water if the dough is too dry.
When the dough forms a ball, knead it about 20 times. (This can be done by hand or with an electric mixer that has a kneading hook.) Let it rest in the bowl for 10 minutes. After it has rested, form the dough into 10-12 balls equal in size. Roll each dough ball in flour to coat the outside of it evenly. Place the ball on a sheet of waxed paper or a clean, well-floured surface. Roll the dough out to a 6-7" circle, rolling as thin as possible. Placed the tortilla in a hot dry skillet. Cook for 30 seconds until the bottom side is dry with some light brown spots. Flip and cook until the other side is the same.
Note: I have tortilla press that makes quick work of flattening the tortillas and I cook them on my electric griddle.
1 1/2 tsp salt
1 1/2 tsp baking powder (optional)
1/3 cup shortening or lard
1 to 1 1/4 cups water
waxed paper
In a large bowl combine the flour, salt and baking powder (makes lighter tortilla). Cut in the shortening or lard with a fork. When the flour is crumbly, add the water. Stir the dough until it makes a ball of dough. Add an extra spoonful of water if the dough is too dry.
When the dough forms a ball, knead it about 20 times. (This can be done by hand or with an electric mixer that has a kneading hook.) Let it rest in the bowl for 10 minutes. After it has rested, form the dough into 10-12 balls equal in size. Roll each dough ball in flour to coat the outside of it evenly. Place the ball on a sheet of waxed paper or a clean, well-floured surface. Roll the dough out to a 6-7" circle, rolling as thin as possible. Placed the tortilla in a hot dry skillet. Cook for 30 seconds until the bottom side is dry with some light brown spots. Flip and cook until the other side is the same.
Note: I have tortilla press that makes quick work of flattening the tortillas and I cook them on my electric griddle.
Cranberry Apple Pie
Pie
1 refrigerated or frozen pie pastry
2 cups apples, peeled, cored, and sliced
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tbsp lemon juice
1 1/2 tbsp flour
Crumb topping
1/2 cup flour
1/2 cup sugar
1/4 tsp cinnamon
4 tbsp cold butter, cut into 1/4" pieces
Heat the oven to 400 degrees. Line a 9 inch pie pan with the crust and flute the edges. (A frozen pre-made/in the pan crust works well too. Defrost before using.)
Thinly slice the apples and combine them in a large bowl with the cranberries. Add the sugar, lemon juice and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
While the pie is baking, in a large bowl mix the topping ingredients together. Blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake for another 25-30 minutes or until the top is golden brown and the fruit thickens and bubbles around the edges.
Allow to cool for 2 hours before serving.
1 refrigerated or frozen pie pastry
2 cups apples, peeled, cored, and sliced
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tbsp lemon juice
1 1/2 tbsp flour
Crumb topping
1/2 cup flour
1/2 cup sugar
1/4 tsp cinnamon
4 tbsp cold butter, cut into 1/4" pieces
Heat the oven to 400 degrees. Line a 9 inch pie pan with the crust and flute the edges. (A frozen pre-made/in the pan crust works well too. Defrost before using.)
Thinly slice the apples and combine them in a large bowl with the cranberries. Add the sugar, lemon juice and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.
While the pie is baking, in a large bowl mix the topping ingredients together. Blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake for another 25-30 minutes or until the top is golden brown and the fruit thickens and bubbles around the edges.
Allow to cool for 2 hours before serving.
Pizza Sauce
1 (15 oz.) can tomato sauce or puree
2 (6 oz.) cans tomato paste
2 garlic cloves, minced or 1 tsp granulated garlic
2 tsp salt
1 tsp sugar
1/4 tsp pepper
1 tsp dried oregano
1/2 tsp crushed red pepper (optional)
Combine all the ingredients. Makes about 3 cups, enough for 4 pizzas.
Note: This make a good dipping sauce for pizza crust or bread sticks too.
2 (6 oz.) cans tomato paste
2 garlic cloves, minced or 1 tsp granulated garlic
2 tsp salt
1 tsp sugar
1/4 tsp pepper
1 tsp dried oregano
1/2 tsp crushed red pepper (optional)
Combine all the ingredients. Makes about 3 cups, enough for 4 pizzas.
Note: This make a good dipping sauce for pizza crust or bread sticks too.
"Best Ever" Breadmaker Pizza Dough
1 1/2 cups water
2 tbsp canola oil
2 tsp salt
2 tsp sugar
4 cups unbleached flour all purpose flour or bread machine flour
4 tsp fast rise yeast
cornmeal (to prevent dough from sticking to pizza pan while baking)
Measure and add the ingredients to the bread pan in the order listed. Select dough setting.
When dough cycle is finished, remove the dough from the pan and place on a floured surface. cover with plastic wrap and let rise for 30 minutes.
Cut dough into two equal sections and roll (or toss) into a pizza round. Sprinkle cornmeal on pizza pan and place dough on the pan. Cover with a towel and let rise another 30 minutes.
Spread pizza sauce, cheese and toppings.
Bake at 425 degrees for 20-30 minutes.
Note: To make frozen crusts for future use, partially bake the pizza crust for 8-10 minutes, cool and then freeze. To use, defrost the crust, add toppings and bake for 10-15 minutes or until cheese is melted.
I have also used the dough to make mini pizza crusts and let everyone make their own pizza. Bake 15-20 minutes.
2 tbsp canola oil
2 tsp salt
2 tsp sugar
4 cups unbleached flour all purpose flour or bread machine flour
4 tsp fast rise yeast
cornmeal (to prevent dough from sticking to pizza pan while baking)
Measure and add the ingredients to the bread pan in the order listed. Select dough setting.
When dough cycle is finished, remove the dough from the pan and place on a floured surface. cover with plastic wrap and let rise for 30 minutes.
Cut dough into two equal sections and roll (or toss) into a pizza round. Sprinkle cornmeal on pizza pan and place dough on the pan. Cover with a towel and let rise another 30 minutes.
Spread pizza sauce, cheese and toppings.
Bake at 425 degrees for 20-30 minutes.
Note: To make frozen crusts for future use, partially bake the pizza crust for 8-10 minutes, cool and then freeze. To use, defrost the crust, add toppings and bake for 10-15 minutes or until cheese is melted.
I have also used the dough to make mini pizza crusts and let everyone make their own pizza. Bake 15-20 minutes.
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