2 packages pie dough mix or buy 2 refrigerated pie dough
1 costco can chicken or 1 rotisserie chicken shredded
1 cup chunky salsa
3 oz can ripe olives
1 cup shredded mexican cheese blend
flour for dusting
Prepare dough according to package. Then chill dough in fridge for a bit.
Heat oven to 400. Combine chicken salsa and olives in saucepan. Bring to a boil then reduce to a simmer. Remove from heat and stir in the cheese. Let cool slightly.
Roll out dough. Use 3in round cookie butter and cut 36 circles.
Put about 1 T chicken mixture in center of each circle. Moisten edges with water. Fold circles in half. Pinch to seal edges and then crimp with fork.
Bake for 15mins or until golden.
Sunday, February 6, 2011
Low-fat scalloped Potatoes
2 T unsalted butter, plus more for dish
Kosher salt
3lbs yukon gold potatoes, peeled and think sliced
2 T flour
1 cup low fat milk at room temp
1 cup whole milk at room temp
Fresh pepper
1/2 t nutmeg
1/4 cup grated Gruyere cheese
350 degrees.
Lightly butter baking dish. Bring large pot of salted water to a boil, add potatoes and cook until just tender. Drain and return to pot.
Melt 2 T butter in a saucepan over medium heat. Stir in flour to make a paste. Stir until the past puffs slightly. Add both milks gradually. Whisking constantly, until thick. Remove from heat and whisk in 1/2t pepper, 1.5 t salt and nutmeg. Pour sauce over the potatoes and gently toss to coat.
Transfer the potato mix to dish and sprinkle with Gruyere. Bake until heated through, 10mins. Then switch to broil and boil until browned (5mins)
Let rest for 10mins before serving.
Kosher salt
3lbs yukon gold potatoes, peeled and think sliced
2 T flour
1 cup low fat milk at room temp
1 cup whole milk at room temp
Fresh pepper
1/2 t nutmeg
1/4 cup grated Gruyere cheese
350 degrees.
Lightly butter baking dish. Bring large pot of salted water to a boil, add potatoes and cook until just tender. Drain and return to pot.
Melt 2 T butter in a saucepan over medium heat. Stir in flour to make a paste. Stir until the past puffs slightly. Add both milks gradually. Whisking constantly, until thick. Remove from heat and whisk in 1/2t pepper, 1.5 t salt and nutmeg. Pour sauce over the potatoes and gently toss to coat.
Transfer the potato mix to dish and sprinkle with Gruyere. Bake until heated through, 10mins. Then switch to broil and boil until browned (5mins)
Let rest for 10mins before serving.
Chicken Cordon Bleu Sandwiches
4 chicken cutlets
1.5 T olive oil plus more for drizzling
Kosher salt and fresh pepper
4 slices black forest ham
8 slices smoked mozzarella
1 baguette
3 T unsalted butter, soft
3 T Dijon mustard
1 bunch watercress or arugula (remove tough stems)
Preheat broiler. Line baking sheet with foil. Place chicken in the center. Brush chicken with 1 T oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2-3mins. Flip the chicken and continue to broil until cooked through 2-3 more minutes.
Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts. Season with salt and drizzle with olive oil.
Meanwhile, cut the baguette crosswise into 4 equal parts then split open. Spread the bottom halves with butter and the top with mustard. Toss watercress with the remaining 1/2 T olive oil and season with salt and pepper. Sandwich the chicken and watercress between halves.
Serve
1.5 T olive oil plus more for drizzling
Kosher salt and fresh pepper
4 slices black forest ham
8 slices smoked mozzarella
1 baguette
3 T unsalted butter, soft
3 T Dijon mustard
1 bunch watercress or arugula (remove tough stems)
Preheat broiler. Line baking sheet with foil. Place chicken in the center. Brush chicken with 1 T oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2-3mins. Flip the chicken and continue to broil until cooked through 2-3 more minutes.
Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts. Season with salt and drizzle with olive oil.
Meanwhile, cut the baguette crosswise into 4 equal parts then split open. Spread the bottom halves with butter and the top with mustard. Toss watercress with the remaining 1/2 T olive oil and season with salt and pepper. Sandwich the chicken and watercress between halves.
Serve
Meringue Swirls
3 large egg whites at room temp
pinch salt
1/4 t cream of tartar
3/4 cup superfine sugar
1 vanilla bean, split lengthwise (or 1/4t vanilla extract)
course sugar crystals for sprinkling
Heat oven to 250. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with mixer on medium speed. Add cream of tartar, increase the speed to medium high and add the superfine sugar, 1 T at a time. Scrape the seed of vanilla bean into the meringue and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks.
Use piping bag with star tip to pipe spirals onto baking sheets. sprinkle with sugar.
bake for 1hr. then turn off the oven and let the meringues stand in the oven until dry. about 2hrs.
pinch salt
1/4 t cream of tartar
3/4 cup superfine sugar
1 vanilla bean, split lengthwise (or 1/4t vanilla extract)
course sugar crystals for sprinkling
Heat oven to 250. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with mixer on medium speed. Add cream of tartar, increase the speed to medium high and add the superfine sugar, 1 T at a time. Scrape the seed of vanilla bean into the meringue and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks.
Use piping bag with star tip to pipe spirals onto baking sheets. sprinkle with sugar.
bake for 1hr. then turn off the oven and let the meringues stand in the oven until dry. about 2hrs.
Chocolate Chip Challah
2 packets active dry yeast
1/2 cup sugar, plus a pinch
7 cups flour, plus more for dusting
1 T salt
2 large eggs
1/2 cup veg oil, plus more for the bowl
1 cup semi-sweet chocolate chips
1. Preheat oven to 375. Mix yeast, pinch of sugar and 1 cup warm water in a small bowl. Set aside.
2. Whisk 3.5 cups of flour the remaining sugar and the salt in a large bowl. Pour the yeast mixture and stir with a wooden spoon. Add 1 egg, oil, and 1 cup warm water. stir until combined. Gradually stir in the remaining 3.5 cups of flour until the dough starts to come together. Mix in the chips.
3. Put dough onto floured surface (or knead in your machine for 8 mins) Transfer to oiled bowl. Let rise in a warm place for 1-1.5hrs.
4.Divide the dough into 3 portions. Roll into a ball, roll each ball into a 1.5in-2in wide strand. Pinch them together at the top.
5. Braid each strand. Pinch together once finished braiding.
6. Slide loaf with parchment paper onto baking sheet. Beat remaining egg with 1 T water in a small bowl then brush with egg wash.
Bake for @30mins
1/2 cup sugar, plus a pinch
7 cups flour, plus more for dusting
1 T salt
2 large eggs
1/2 cup veg oil, plus more for the bowl
1 cup semi-sweet chocolate chips
1. Preheat oven to 375. Mix yeast, pinch of sugar and 1 cup warm water in a small bowl. Set aside.
2. Whisk 3.5 cups of flour the remaining sugar and the salt in a large bowl. Pour the yeast mixture and stir with a wooden spoon. Add 1 egg, oil, and 1 cup warm water. stir until combined. Gradually stir in the remaining 3.5 cups of flour until the dough starts to come together. Mix in the chips.
3. Put dough onto floured surface (or knead in your machine for 8 mins) Transfer to oiled bowl. Let rise in a warm place for 1-1.5hrs.
4.Divide the dough into 3 portions. Roll into a ball, roll each ball into a 1.5in-2in wide strand. Pinch them together at the top.
5. Braid each strand. Pinch together once finished braiding.
6. Slide loaf with parchment paper onto baking sheet. Beat remaining egg with 1 T water in a small bowl then brush with egg wash.
Bake for @30mins
Salted maple-caramel sauce
1/4 cup unsalted butter
1/2 cup maple sugar
3/4 cup heavy whipping cream
1/8 t kosher salt
5-6drops maple extract
melt butter of medium heat. add sugar. whisk until boiling. Whisk in cream. Bring to boil. Whisk until mixture is thick enough to coat spoon and is reduced to 1 cup.
Remove from heat.
Add salt and extract
Keeps for up to a week.
1/2 cup maple sugar
3/4 cup heavy whipping cream
1/8 t kosher salt
5-6drops maple extract
melt butter of medium heat. add sugar. whisk until boiling. Whisk in cream. Bring to boil. Whisk until mixture is thick enough to coat spoon and is reduced to 1 cup.
Remove from heat.
Add salt and extract
Keeps for up to a week.
Halloween Peanut butter and toffee candy bark
1. pour chocolate onto foil lined baking sheet. use back of spoon to spread evenly. 1/4in thick.
2. scatter the cup up peanut butter cups, toffee and butterfinger, over the chocolate. pressing to adhere. scatter the peanuts over.
3. drizzle white chocolate over the bark
4. scatter m&m's and reeses pieces over the bark to add color, pressing to adhere. Chill bark until firm. About 30mins.
5. Slide the candy on the foil onto a work surface. Peel the foil off. Use heavy knife to cut into shards.
2. scatter the cup up peanut butter cups, toffee and butterfinger, over the chocolate. pressing to adhere. scatter the peanuts over.
3. drizzle white chocolate over the bark
4. scatter m&m's and reeses pieces over the bark to add color, pressing to adhere. Chill bark until firm. About 30mins.
5. Slide the candy on the foil onto a work surface. Peel the foil off. Use heavy knife to cut into shards.
Senate Bean Soup
1lb dried navy beans
1lb ham (with bone preferably)
1 large russet potato, peeled and quartered
Kosher salt
1/2 cup milk
2 T unsalted butter
1 large onion, chopped
1 stalk celery chopped
2 cloves garlic chopped
1/4 cup chopped fresh parsley
Fresh ground pepper
Soak beans over night.
Drain and transfer to a large pot of dutch oven. Add 10 cups of water and ham. Bring to a simmer of medium heat then reduce the heat to low and cook until the beans are tender (1hr 30mins@)
Transfer ham to a plate to cool slightly then remove the bone if used, dice meant, return meat to pot.
Cover the potato with water in a saucepan and season with salt. bring to a boil of medium-high heat then reduce the heat and simmer until potato is tender. (20mins or so)
Drain the potato, transfer to a bowl with the milk and mash the potato with fork or masher.
Add potato to bean soup. Stir.
Melt butter in a skillet over medium heat. Add onion, celery, garlic, parsley until soft.
Add veggies to the soup reduce heat and cool on low for one hour.
Add up to 2 cups of water if soup is too thick.
Season with salt and pepper
1lb ham (with bone preferably)
1 large russet potato, peeled and quartered
Kosher salt
1/2 cup milk
2 T unsalted butter
1 large onion, chopped
1 stalk celery chopped
2 cloves garlic chopped
1/4 cup chopped fresh parsley
Fresh ground pepper
Soak beans over night.
Drain and transfer to a large pot of dutch oven. Add 10 cups of water and ham. Bring to a simmer of medium heat then reduce the heat to low and cook until the beans are tender (1hr 30mins@)
Transfer ham to a plate to cool slightly then remove the bone if used, dice meant, return meat to pot.
Cover the potato with water in a saucepan and season with salt. bring to a boil of medium-high heat then reduce the heat and simmer until potato is tender. (20mins or so)
Drain the potato, transfer to a bowl with the milk and mash the potato with fork or masher.
Add potato to bean soup. Stir.
Melt butter in a skillet over medium heat. Add onion, celery, garlic, parsley until soft.
Add veggies to the soup reduce heat and cool on low for one hour.
Add up to 2 cups of water if soup is too thick.
Season with salt and pepper
Baked Chocolate Custard with butterscotch whipped cream
1 cup semi sweet chocolate chips
2 cups heavy cream
1 cup milk
4 egg yolks
3 T. sugar
pinch of salt
5 T. butterscotch syrup
heat oven to 300.
put chocolate chips in a bowl. In a saucepan bring 1 cup heavy cream and milk to a light boil over low heat. Pour cream mixture over chocolate chips. Whisk until smooth.
In large bowl, whisk egg yolks, sugar and salt. whisk in 1/2 cup of chocolate mix. then add egg mix to remaining chocolate mix. strain custard through a fine mesh sieve and divide among ramekins.
Put ramekins in large roasting pan. pour hot water into the pan up to the sides of the ramekins. Cover with foil and bake on center rack until edges are slightly set but center is still soft. 30-35mins.
Cool completely. Refridge for 3hrs.
Beat remaining cream and syrup with mixer until thickened.
Top custard with butterscotch cream.
2 cups heavy cream
1 cup milk
4 egg yolks
3 T. sugar
pinch of salt
5 T. butterscotch syrup
heat oven to 300.
put chocolate chips in a bowl. In a saucepan bring 1 cup heavy cream and milk to a light boil over low heat. Pour cream mixture over chocolate chips. Whisk until smooth.
In large bowl, whisk egg yolks, sugar and salt. whisk in 1/2 cup of chocolate mix. then add egg mix to remaining chocolate mix. strain custard through a fine mesh sieve and divide among ramekins.
Put ramekins in large roasting pan. pour hot water into the pan up to the sides of the ramekins. Cover with foil and bake on center rack until edges are slightly set but center is still soft. 30-35mins.
Cool completely. Refridge for 3hrs.
Beat remaining cream and syrup with mixer until thickened.
Top custard with butterscotch cream.
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