One Perfect Bite: Three Savory Quick Breads the French Way
Oh my this is so yummy looking. I know I will have to make at least one of these today. The herb bread looks really good. Decisions Decisions Decisions!
I will blog back with my photos when finished baking today.
Thursday, March 31, 2011
Saturday, March 12, 2011
Philadelphia Cooking Creme HOUSE PARTY!
So today is the day that I am hosting another really fun and yummy House Party. I have chosen 4 recipes. They taste really yummy and we have taste tested each of them. They are so easy and look really good on a presentation stand-point. Here are the yummy recipes. I hope you try and enjoy them as much as we do...
Creamy Chicken Enchiladas
Serving 6-8
1 can (14.5 ounce)petite diced tomatoes, drained really well
1 container Philadelphia Cooking Creme Santa Fe Blend
3 large chicken breasts, poached, cooled, shredded or chopped
10 flour tortillas (8 inches)
1 cup Monterey Jack cheese, shredded
1 pint whole cream
Poach Chicken Breast in water with cilantro, peppercorns and salt. Let cool and shred or chop.
In a bowl, combine drained diced tomatoes, Santa Fe Cooking Creme, and chicken pieces. Scoop about 1/3 cup of mixture onto each flour tortilla. Place fold down in a baking dish that has been sprayed with cooking spray. Repeat with remaining chicken and tortillas. Pour whole cream over the top of the enchiladas and top with grated cheese. Bake for 30 to 45 minutes or until the top is bubbly. Serve with sour cream and salsa.
Italian Cheese & Herb Arugula Pizzas
servings 6
1 large red onion, sliced thinly
1 tablespoon olive oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
pinch salt
6 whole wheat tortillas (8-inch)
Philadelphia Italian Cheese & Herb Cooking Creme
arugula
red pepper flakes
Goat Cheese, to crumble
Place red onions and olive oil into your Green Pan Signature Series Steel Skillet. Cook over medium-high heat for about 3 minutes. Once onions begin to sizzle, reduce heat to Medium-low. Sprinkle with a pinch of salt. Cook for about 8-10 minutes until onions begin to brown/caramelize. Preheat the oven to 450 F Degrees. Spread about 1 tablespoon Philadelphia Italian Cheese and Herb Cooking Creme over the tortilla. Top with carmelized onions, arugula, and crumbled goat cheese. You can lightly dust with red pepper flakes. Place on a baking sheet and bake for 7 - 10 minutes. Serve immediately.
Savory Garlic Artichoke Spinach Dip
Servings 6-8
1 jar (6-ounces)marinated artichoke hearts
Philadelphia Cooking Creme Savory Garlic
1 cup grated mozzarella cheese
1/2 cup parmesan cheese
1 box (10 ounces) chopped frozen spinach
1 clove garlic roasted
bread or bread bowl
Thaw and squeeze spinach dry. Combine spinach, Philadelphia Cooking Creme Savory Garlic, mozzarella cheese, Parmesan cheese, and roasted garlic together. Place in center of Round Loaf of Bread that has been hollowed out. Place in 350 F Degree oven wrapped in foil for about 15 minutes or until bubbly. Serve with additional bread and or chips to serve.
Creamy Bruschetta Pasta
Servings 6
1 pound salted, cooked, drained bow-tie pasta
1 can (15 ounces) petite diced tomatoes, drained well
2 cloves roasted garlic, mashed
1/4 cup basil, chiffonade
Philadelphia Cooking Cream Original
1 tablespoon balsamic vinegar
Parmesan Cheese to serve
Cook and drain pasta. While pasta is cooking, in a large skillet combine drained tomates, roasted garlic, basil and balsamic vinegar. Salt and pepper to taste. Cook over Medium-High heat for about 5 minutes. Add Cooking Cream to tomato mixture and toss with fresh hot pasta. Add Parmesan Cheese to serve.
Creamy Chicken Enchiladas
Serving 6-8
1 can (14.5 ounce)petite diced tomatoes, drained really well
1 container Philadelphia Cooking Creme Santa Fe Blend
3 large chicken breasts, poached, cooled, shredded or chopped
10 flour tortillas (8 inches)
1 cup Monterey Jack cheese, shredded
1 pint whole cream
Poach Chicken Breast in water with cilantro, peppercorns and salt. Let cool and shred or chop.
In a bowl, combine drained diced tomatoes, Santa Fe Cooking Creme, and chicken pieces. Scoop about 1/3 cup of mixture onto each flour tortilla. Place fold down in a baking dish that has been sprayed with cooking spray. Repeat with remaining chicken and tortillas. Pour whole cream over the top of the enchiladas and top with grated cheese. Bake for 30 to 45 minutes or until the top is bubbly. Serve with sour cream and salsa.
Italian Cheese & Herb Arugula Pizzas
servings 6
1 large red onion, sliced thinly
1 tablespoon olive oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
pinch salt
6 whole wheat tortillas (8-inch)
Philadelphia Italian Cheese & Herb Cooking Creme
arugula
red pepper flakes
Goat Cheese, to crumble
Place red onions and olive oil into your Green Pan Signature Series Steel Skillet. Cook over medium-high heat for about 3 minutes. Once onions begin to sizzle, reduce heat to Medium-low. Sprinkle with a pinch of salt. Cook for about 8-10 minutes until onions begin to brown/caramelize. Preheat the oven to 450 F Degrees. Spread about 1 tablespoon Philadelphia Italian Cheese and Herb Cooking Creme over the tortilla. Top with carmelized onions, arugula, and crumbled goat cheese. You can lightly dust with red pepper flakes. Place on a baking sheet and bake for 7 - 10 minutes. Serve immediately.
Savory Garlic Artichoke Spinach Dip
Servings 6-8
1 jar (6-ounces)marinated artichoke hearts
Philadelphia Cooking Creme Savory Garlic
1 cup grated mozzarella cheese
1/2 cup parmesan cheese
1 box (10 ounces) chopped frozen spinach
1 clove garlic roasted
bread or bread bowl
Thaw and squeeze spinach dry. Combine spinach, Philadelphia Cooking Creme Savory Garlic, mozzarella cheese, Parmesan cheese, and roasted garlic together. Place in center of Round Loaf of Bread that has been hollowed out. Place in 350 F Degree oven wrapped in foil for about 15 minutes or until bubbly. Serve with additional bread and or chips to serve.
Creamy Bruschetta Pasta
Servings 6
1 pound salted, cooked, drained bow-tie pasta
1 can (15 ounces) petite diced tomatoes, drained well
2 cloves roasted garlic, mashed
1/4 cup basil, chiffonade
Philadelphia Cooking Cream Original
1 tablespoon balsamic vinegar
Parmesan Cheese to serve
Cook and drain pasta. While pasta is cooking, in a large skillet combine drained tomates, roasted garlic, basil and balsamic vinegar. Salt and pepper to taste. Cook over Medium-High heat for about 5 minutes. Add Cooking Cream to tomato mixture and toss with fresh hot pasta. Add Parmesan Cheese to serve.
Tuesday, February 8, 2011
Re-Vamping the Garden
My garden was weeping the winter as I had some leftover plants from the fall still in place. Too bad I was so busy and didn't feel like cleaning out the furrows of plantings from last year. This is bad. Really Really Bad!
I have been reading and researching for several months a better way for gardening year round here in Florida. I have decided on raised planting. No weeds, YEAH! No roto-tilling, Yeah! No backbreaking hours of pulling weeds, Yeah!
I purchased four 2" x 6" x 16" sections of grade two lumber at Home Depot here off Mary Ester Cutoff. Each cost about $6.50. The guys are always so helpful. They chopped them into 4-foot sections. That was great! I didn't have to pull out "Bessie" the big compound saw. Wahoo... Then I picked up a box of 3" deck screws for about $8.00. F.Y.I.-There is a box or bin of cull lumber usually cut to 4' lengths for about $1.00 a piece. So potentially you could build a box for about $4.00 if they have your size of lumber.
I rushed home and staggered the end joints and pre-drilled two holes in each end. Then put two screws in each end joint. This makes the boxes really easy to put together. I had some linseed oil that was rubbed into the wood. I placed two coats on the outside of each box.
Then I dropped by Sam's Club to pick up a roll of Preen Landscape Fabric. I have used it for years and Sam's Club is the cheapest place in town. It is a seasonal item here. I can purchase a 4' x 125' roll for about $18.00. So this perfectly fits the box. I just drape it in the box and staple it around the top to hold it in place. If you want a second layer you can drape in the opposite direction and staple it around the top of the box. One layer is about $.75 and two layers would be $1.50.
Next I placed them in the backyard. I have an existing garden plot that I just amended the soil. So I didn't have to purchase any compost or topsoil for the boxes. If you needed to fill them I would mix 2 cu ft of pearlite or vermiculite if it is available to you, 3 cu ft peat moss, 3 cu ft of mixed compost. You won't need topsoil. If you are having a hard time finding these items you can purchase 3 cubic foot bags of Jungle Growth Vegetable and Fruit Growing Mixture. This will produce spectacular vegetation. Each bag is around $9.00. You will need 3 to 4 bags.
Each box cost me about $9.00. This is a manageable price for anyone on a small budget. If you needed to add growing mix to the box it would cost you about $36.00. Still not a bad price for all the food you will produce.
In this area I will produce over $450.00 of herbs and vegetables.
I have been reading and researching for several months a better way for gardening year round here in Florida. I have decided on raised planting. No weeds, YEAH! No roto-tilling, Yeah! No backbreaking hours of pulling weeds, Yeah!
I purchased four 2" x 6" x 16" sections of grade two lumber at Home Depot here off Mary Ester Cutoff. Each cost about $6.50. The guys are always so helpful. They chopped them into 4-foot sections. That was great! I didn't have to pull out "Bessie" the big compound saw. Wahoo... Then I picked up a box of 3" deck screws for about $8.00. F.Y.I.-There is a box or bin of cull lumber usually cut to 4' lengths for about $1.00 a piece. So potentially you could build a box for about $4.00 if they have your size of lumber.
I rushed home and staggered the end joints and pre-drilled two holes in each end. Then put two screws in each end joint. This makes the boxes really easy to put together. I had some linseed oil that was rubbed into the wood. I placed two coats on the outside of each box.
Then I dropped by Sam's Club to pick up a roll of Preen Landscape Fabric. I have used it for years and Sam's Club is the cheapest place in town. It is a seasonal item here. I can purchase a 4' x 125' roll for about $18.00. So this perfectly fits the box. I just drape it in the box and staple it around the top to hold it in place. If you want a second layer you can drape in the opposite direction and staple it around the top of the box. One layer is about $.75 and two layers would be $1.50.
Next I placed them in the backyard. I have an existing garden plot that I just amended the soil. So I didn't have to purchase any compost or topsoil for the boxes. If you needed to fill them I would mix 2 cu ft of pearlite or vermiculite if it is available to you, 3 cu ft peat moss, 3 cu ft of mixed compost. You won't need topsoil. If you are having a hard time finding these items you can purchase 3 cubic foot bags of Jungle Growth Vegetable and Fruit Growing Mixture. This will produce spectacular vegetation. Each bag is around $9.00. You will need 3 to 4 bags.
Each box cost me about $9.00. This is a manageable price for anyone on a small budget. If you needed to add growing mix to the box it would cost you about $36.00. Still not a bad price for all the food you will produce.
In this area I will produce over $450.00 of herbs and vegetables.
Monday, January 17, 2011
Bacon Jam
Have you ever heard of Bacon Jam? Oh My, you haven't! Well it's time you try it. It is so good. It doesn't take much to make just some time for it to cook down. It is so good on a Gruyere cheese or Fontina Cheese Panini.
1 1/2 pounds Bacon, cut into 1-inch pieces
2 medium onions, fine dice
3 cloves garlic, minced
1/4 cup balsamic vinegar
1/2 cup brown sugar, firmly packed
1/2 cup maple syrup
Cook bacon until browned. Approximately 20 minutes. Drain bacon, rsserving 2 tablespoons bacon grease. Add reserved bacon grease back to large cooking pot. Add onion and garlic. Cook over medium-high heat for about 6 minutes. Add balsamic vinegar, brown sugar, and maple syrup. Add bacon back to pan and cook for 1 hour over low heat until the ingredients are thickened and syrup like. Let cool and then add to container and refrigerate for up to 4 months. To make a sandwich; Choose a bread of your choice. Spread butter over both sides of two slices of bread. Add two slices of cheese and spread some bacon jam in the center. Toast until cheese melts. YUMMY!!!!
1 1/2 pounds Bacon, cut into 1-inch pieces
2 medium onions, fine dice
3 cloves garlic, minced
1/4 cup balsamic vinegar
1/2 cup brown sugar, firmly packed
1/2 cup maple syrup
Cook bacon until browned. Approximately 20 minutes. Drain bacon, rsserving 2 tablespoons bacon grease. Add reserved bacon grease back to large cooking pot. Add onion and garlic. Cook over medium-high heat for about 6 minutes. Add balsamic vinegar, brown sugar, and maple syrup. Add bacon back to pan and cook for 1 hour over low heat until the ingredients are thickened and syrup like. Let cool and then add to container and refrigerate for up to 4 months. To make a sandwich; Choose a bread of your choice. Spread butter over both sides of two slices of bread. Add two slices of cheese and spread some bacon jam in the center. Toast until cheese melts. YUMMY!!!!
Thursday, January 13, 2011
Potluck Pan Rolls
In organizing my menu's for the year, I came across one of my most beloved roll recipes. I have so many requests for this recipe that I have decided to share it. I prefer the Alta Artisan Unbleached Flour from Honeyville Grain www.honeyvillegrain.com I like the nice crust that forms on the rolls from this flour. It also provides a lofty rise with irregular air pockets for fluffy layers in the end baked product. I hope you enjoy! The pictures speak a 1000 words...
Potluck Pan Rolls
Makes about 4 dozen
4 eggs
1/3 cup sugar
3 1/2 Tbsp yeast
5 1/2 cups warm water
2/3 cup Instant dry powdered milk powder
1 1/2 teaspoons salt
12+ cups Alta Artisan Unbleached flour
butter, melted for brushing
In a large mixing bowl, mix together the sugar and eggs. Add the salt. Mix the dry powdered milk powder into the warm water. The temperature of the reconstituted milk should be run between 110 to 120F degrees. If it is hotter than 120F degrees it will kill the yeast and your bread will fail. Slowly add the milk and flour. Alternate one cup flour with one cup milk at a time. Then mix until the wet loose dough forms. The dough will pull away from the pan.
Cover and place in a warm draft free area. Let rest for about 45 minutes. Uncover and turn out onto a lightly oiled surface. Press out lightly with oiled hands. I cut my roll dough into long strips then into pieces that weigh between 2 1/2 to 3-ounce pieces. You can use a large round cookie cutter. I then roll them on a counter with my hand cupped lightly until they are shaped in a ball form. Place near each other on a greased cookie sheet. Let rest for about 30 minutes. This allows the rolls to rise the second time.
Preheat your oven to 350F degrees. Bake the rolls for 18 to 20 minutes. I watch the rolls during the last 5 minutes to make sure the rolls are only light golden brown.
Lastly, I have to warn you as I have been known to eat many of these at one sitting. And I have left a pan to cool and run errands only to return to find them almost wiped out by my family. Enjoy
Friday, December 24, 2010
Yummy Snack's...
Tonight "Christmas Eve" our family eats all kinds of snacks. So we are eating Guava Cheese Turnovers. I used leftover Guava paste and placed little cubes of it on thin Triscuit crackers that I had spread original Laughing Cow cheese wedges. We had to have the tamales I made with friends on Wednesday. We rolled about 300. There were chicken and green chilies, Pork and Beef with red chili. It's really hard to choose which was the yummiest. Then there were homemade cheesy corn dogs that Krystan made last night with her newest kitchen gadget. We have green grapes covered with blue cheese and rolled in crushed croutons. Krystan pulled out Chex Mix, her favorite. Olivia just wanted to make flavored Milk Frother's. Yes we have a milk frother/warmer that is so great for chocolate milk or regular milk that has flavored syrups added to it. TOMORROW NO COOKING YEAH!!!! Merry Christmas!
New Year's Menu Planning...
New Year's Resolutions aren't my thing. As a focus for the new year I have decided to revise my menu's that I have used before. I used to have theme's for each day. You know: Monday-Chicken, Tuesday-Italian, Wednesday-Mexican, Thursday-Pork, etc. That worked for a while. Then I tried three days of cooking and the remaining day's for leftovers. That worked OK. Then we added a pizza night. It works very well for my family. Now our recipes are kind of dull. I am trying to reduce our money budget but offer my family nutritional and palatable meals.
So you might ask, "Why Meal Plan?" Several things come to mind immediately. It is easier. It saves money. No more "Mom, what's for dinner?"
I am going to use some of my favorite things to try and show you how this will work. I encourage you to follow along. Maybe you will find something that will work for you and your family.
-1st Things 1st-
Collect all of your favorite recipes.
This is not a time to include new recipes or recipes only two people in your family will eat only once a year. Go get them out of the junk drawer. You know that infamous place where all the good stuff gets placed until we can get to them later. Do you have index card files that are stuffed full? You may have folders in the file drawers. I have little post-it-flags in my cookbooks. It's just the way I do it.
Separate them by categories.
Appetizers, Soups, Breads, Cakes, Candies, Pies, Moo, Cluck, Fish, Oink, Coooookies, etc. You know what you call them in your home.
Put them in one place.
I am putting them all into electronic form. You can type them, handwrite them, scan them in, etc.
This will all help you when we get to Step2 the planning part of this revision.
For part 2... you will need large blank calendars. I purchase them from the dollar tree. I can write on them with a sharpie marker. I will post pictures, starting next week. You will see how these recipes start to make an easier day of food in your home.
So you might ask, "Why Meal Plan?" Several things come to mind immediately. It is easier. It saves money. No more "Mom, what's for dinner?"
I am going to use some of my favorite things to try and show you how this will work. I encourage you to follow along. Maybe you will find something that will work for you and your family.
-1st Things 1st-
Collect all of your favorite recipes.
This is not a time to include new recipes or recipes only two people in your family will eat only once a year. Go get them out of the junk drawer. You know that infamous place where all the good stuff gets placed until we can get to them later. Do you have index card files that are stuffed full? You may have folders in the file drawers. I have little post-it-flags in my cookbooks. It's just the way I do it.
Separate them by categories.
Appetizers, Soups, Breads, Cakes, Candies, Pies, Moo, Cluck, Fish, Oink, Coooookies, etc. You know what you call them in your home.
Put them in one place.
I am putting them all into electronic form. You can type them, handwrite them, scan them in, etc.
This will all help you when we get to Step2 the planning part of this revision.
For part 2... you will need large blank calendars. I purchase them from the dollar tree. I can write on them with a sharpie marker. I will post pictures, starting next week. You will see how these recipes start to make an easier day of food in your home.
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