Chicken roll-ups family circle Nov ,09
1/4 cup all purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella , cut into 6 pieces about 2 inches long
6 boneless , skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4 inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese
INSTRUCTIONS
Heat oven to 350 degrees. Coat a 13x9x2 inch baking dish with nonstick cooking spray.
Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium size bowl.
Place a piece of mozzarella on one short end of each chicken breast and roll up tightly . tuck loose ends in .
Coat each chicken roll with flour, dip in egg and roll in the bread crumbs. Place seam-side down in prepared dish.
Melt butter in a small saucepan and stir in parsley , thyume and 1/4 teaspoon salt. pour mix over the chicken rolls.
Bake @350 for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
meanwhile, prepare angel hair pasta following package directions. drain and place in large serving bowl.
Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt . Pour butter and wine mixture from baking dish over pasta and toss with Parmesan cheese. serve immediately
NOTE: we don't use salt at all in this house.. I eliminated that and did use salted butter. It was fine! but ...if you have to have salt then follow the directions ;)
per serving 697 calories, 33g fats (19g sat) 43g protein 54g carbohydrate 3g fiber
559 mg sodium 195mg cholesterol
Sunday, November 15, 2009
Swiss & Gouda fondue
Swiss & Gouda Fondue- nov'09 family circle
Makes 31/2 cups , prep 10 minutes, cook 2 minutes
1~1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 pound Jarlsberg cheese, shredded
1/2 pound Gouda ,shredded
2 tablespoons cornstarch
1/4 teaspoon garlic powder
pinch of ground nutmeg
pinch of cayenne pepper
serve fondue with cored and sliced apples, crackers, or bread toasts
DIRECTIONS:
place wine and lemon juice in a medium=size non aluminum sauce pan over medium heat. bring to a simmer.
in a large bow, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture , one handful at a time, stirring with a wooden spoon until melted. stir in garlic powder, nutmeg, and cayenne. simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. serve warm with your choice of items to dip
Makes 31/2 cups , prep 10 minutes, cook 2 minutes
1~1/2 cup dry white wine
1 tablespoon fresh lemon juice
3/4 pound Jarlsberg cheese, shredded
1/2 pound Gouda ,shredded
2 tablespoons cornstarch
1/4 teaspoon garlic powder
pinch of ground nutmeg
pinch of cayenne pepper
serve fondue with cored and sliced apples, crackers, or bread toasts
DIRECTIONS:
place wine and lemon juice in a medium=size non aluminum sauce pan over medium heat. bring to a simmer.
in a large bow, toss together the shredded cheeses and cornstarch. Add cheese to wine mixture , one handful at a time, stirring with a wooden spoon until melted. stir in garlic powder, nutmeg, and cayenne. simmer over medium heat for 2 minutes, stirring frequently, until smooth and thickened. serve warm with your choice of items to dip
Thursday, November 5, 2009
Mini Italian Club Sandwiches
Mini Italian Club Sandwiches - from Giada- foodnetwork
Prep 15 min Cook 18 min Total: 33 min
Level:Easy Yield: 6 servings
Ingredients
* 3 large eggs
* 2 tablespoons whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon (about) unsalted butter
* 10 slices bacon
* 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
* 1 cup purchased pesto
* 8 ounces thinly sliced turkey
* 4 ounces thinly sliced provolone cheese
Directions
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
Prep 15 min Cook 18 min Total: 33 min
Level:Easy Yield: 6 servings
Ingredients
* 3 large eggs
* 2 tablespoons whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon (about) unsalted butter
* 10 slices bacon
* 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
* 1 cup purchased pesto
* 8 ounces thinly sliced turkey
* 4 ounces thinly sliced provolone cheese
Directions
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
Chocolate Covered Peanut Butter Cheesecake Pops
Chocolate Covered Peanut Butter Cheesecake Pops from Food network
Prep 15 min Inactive Prep 2 hr 0 min
Cook 2 hr 15 min Total: 4 hr 30 min
Level: Intermediate Yield: 36 mini squares
Ingredients
Cheesecake:
* 1 1/2 cups dark brown sugar
* 1 1/2 pounds cream cheese, at room temperature
* 1/2 cup heavy cream
* 2 large egg yolks
* 1 tablespoon pure vanilla extract
* 1 3/4 cups creamy peanut butter
Chocolate:
* 5 tablespoons vegetable shortening
* 12 ounces semisweet or bittersweet chocolate chips
Directions
Wooden pop sticks
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.
Copyright 2007 Television Food Network, G.P. All rights reserved
These proved to be REALLY RICH
some tips
Make Them SMALLER!
also a few oreo cookies and graham crackers crushed add to them- After rolling the cubes into the chocolate dip half of them into the crumbs.
melt some white chocolate chips (and added some shortening but it didn't thin down enough so I added a little canola oil too). Drizzle the white over the chocolate and they look very professional
Prep 15 min Inactive Prep 2 hr 0 min
Cook 2 hr 15 min Total: 4 hr 30 min
Level: Intermediate Yield: 36 mini squares
Ingredients
Cheesecake:
* 1 1/2 cups dark brown sugar
* 1 1/2 pounds cream cheese, at room temperature
* 1/2 cup heavy cream
* 2 large egg yolks
* 1 tablespoon pure vanilla extract
* 1 3/4 cups creamy peanut butter
Chocolate:
* 5 tablespoons vegetable shortening
* 12 ounces semisweet or bittersweet chocolate chips
Directions
Wooden pop sticks
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.
Copyright 2007 Television Food Network, G.P. All rights reserved
These proved to be REALLY RICH
some tips
Make Them SMALLER!
also a few oreo cookies and graham crackers crushed add to them- After rolling the cubes into the chocolate dip half of them into the crumbs.
melt some white chocolate chips (and added some shortening but it didn't thin down enough so I added a little canola oil too). Drizzle the white over the chocolate and they look very professional
Vince's Ham-and-Cheese Croquettes
Vince's Ham-and-Cheese Croquettes
Recipe courtesy Vince Camillo for Food Network Magazine
Prep 25 min Inactive Prep 45 min Cook 15 min
Total: 1 hr 25 min
Level: Easy Yield: 20 croquettes
Ingredients
* 3 tablespoons unsalted butter
* 1/2 cup chopped onion
* 3/4 cup all-purpose flour
* 1/2 teaspoon cayenne pepper
* Kosher salt
* 1 cup milk
* 1 cup diced thinly sliced ham
* 1/2 cup grated white cheddar cheese
* 1/2 teaspoon chopped fresh thyme
* 3 small cloves garlic, smashed
* 1 10-ounce box frozen peas
* 3/4 cup low-sodium chicken broth
* 1 teaspoon grated lemon zest
* Freshly ground pepper
* Vegetable oil, for frying
* 2 large eggs, beaten
* 1 sleeve saltines (40 crackers), roughly crushed
Directions
Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
Recipe courtesy Vince Camillo for Food Network Magazine
Prep 25 min Inactive Prep 45 min Cook 15 min
Total: 1 hr 25 min
Level: Easy Yield: 20 croquettes
Ingredients
* 3 tablespoons unsalted butter
* 1/2 cup chopped onion
* 3/4 cup all-purpose flour
* 1/2 teaspoon cayenne pepper
* Kosher salt
* 1 cup milk
* 1 cup diced thinly sliced ham
* 1/2 cup grated white cheddar cheese
* 1/2 teaspoon chopped fresh thyme
* 3 small cloves garlic, smashed
* 1 10-ounce box frozen peas
* 3/4 cup low-sodium chicken broth
* 1 teaspoon grated lemon zest
* Freshly ground pepper
* Vegetable oil, for frying
* 2 large eggs, beaten
* 1 sleeve saltines (40 crackers), roughly crushed
Directions
Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
Fall Vegetable Cobbler
Fall Vegetable Cobbler:Food network!
Prep Time: 30 minutes
Cook Time: 1 hour Level: Intermediate Serves: 4-6
* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped
Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Prep Time: 30 minutes
Cook Time: 1 hour Level: Intermediate Serves: 4-6
* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped
Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Rosemary-Cheese Spritz Cookies
Rosemary-Cheese Spritz Cookies
These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd
Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies
Ingredients
* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press
Directions
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Copyright 2005 Television Food Network, G.P. All rights reserved.
These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd
Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies
Ingredients
* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press
Directions
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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