Monday, October 17, 2011
Croque Monsieur Pockets
2 cups shredded gruyere cheese (8 oz)
9 oz deli ham (I used Oscar Meyer Black Forest Ham), chopped into small pieces
1 1/2 tablespoons dijon mustard
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 tubes refrigerated French bread dough (Pillsbury Simply French Bread or Pillsbury Crusty French Bread)
1 large egg
1 tablespoon water
Preheat oven to 425. In a mixing bowl combine shredded cheese, chopped ham, mustard, nutmeg, and cayenne. Set aside.
Remove French bread dough from 1 tube and cut into 4 equal portions. Roll out the dough portions into a thin rectangle. Place a heaping spoonful of the filling onto the middle of the rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. Fold the 2 long sides of the dough to form a packet. Pinch the edges to seal. Repeat with remaining French bread dough.
Place pockets seam side down on non-stick sprayed, parchment lined or silpat lined baking sheets. Beat egg with water and brush egg wash onto the pockets. Bake until browned, about 15 minutes.
Raspberry Jello Salad
2 cups water
1, 6 oz package raspberry Jello
2 cups unsweetened applesauce
12 oz package frozen raspberries
whipped cream or Cool Whip
In a saucepan bring 2 cups water to a boil. Remove from heat and whisk in jello, whisking for 2 minutes. Add applesauce and frozen raspberries and stir until combined. Pour into a 8.5"x11.5" baking dish. Refrigerate until set (3-4 hours). Serve with whipped cream or Cool Whip.
Nutella No Bake Cookies
1/2 cup butter
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 teaspoon vanilla
1/4 cup Nutella
1/4 cup peanut butter
3 cups quick oats
In a medium saucepan melt the butter. Add the sugar, cocoa, and milk and whisk. Bring to a boil, whisking, and boil for 1 minute. Remove from heat. Stir in vanilla, salt, Nutella, and peanut butter. Stir until smooth. Stir in oats. Drop by rounded tablespoon onto wax paper and allow to cool and set up. (You can refrigerate the cookies to speed up the setting-up process.)
Tuesday, October 11, 2011
Sweet and Sour Chicken
2 lbs chicken breasts or tenders, cut into bite size pieces
2 eggs, beaten
1 cup cornstarch
2 teaspoons garlic salt
oil (I used peanut oil, but you could use canola or vegetable)
1/2 cup ketchup
1 cup vinegar
1 teaspoon salt or garlic salt
1 1/2 cups sugar
1 tablespoon soy sauce
Preheat oven to 375 degrees.
Pour beaten eggs into a pie plate or other shallow dish. In another pie plate or shallow dish mix cornstarch and 2 teaspoons of garlic salt. Dip chicken pieces in egg and then cornstarch and place on a large plate or platter. Heat enough oil to coat the bottom of a large skillet. Brown coated chicken in the oil, turning to brown both sides. Place browned chicken into a non-stick sprayed 9x13 baking dish. Combine sauce ingredients and pour over the chicken. Bake uncovered for 40 minutes at 375 degrees. Serve over rice.
Thursday, October 6, 2011
Baked Potato Soup
4 baking potatoes, scrubbed and baked
1/2 cup butter
1/2 cup flour
4 cups milk (I use skim)
1 can chicken broth (about 2 cups)
1 teaspoon salt
1/2 teaspoon pepper
12 slices bacon, cooked and finely chopped
1/4 cup sliced green onions
1 cup shredded cheddar cheese
Bake potatoes. Cut potatoes in half lengthwise and scoop out the insides of the potatoes into a large bowl, break up with a spoon or potato masher and set aside. Melt butter in a large pot over medium heat. Whisk in flour to make a roux. Cook about 1 min whisking constantly. Gradually pour in chicken broth and milk while whisking. Cook until it starts to thicken. Add potatoes, salt, pepper, bacon, green onions, and cheese. Stir well and heat through.
If desired, garnish individual servings with shredded cheese, green onions, bacon, and or a dollop of sour cream. I like mine plain paired with warm rolls or French bread.
Easy Shepherd's Pie
1 lb ground beef
1 cup chopped onions
a couple dashes Worcestershire sauce
1 cup frozen peas and carrots
1 can tomato soup (or about 1 - 1 1/2 cups brown gravy)
leftover mashed potatoes, warmed (or about 2 lb potatoes, cooked and mashed with butter and cream)
1 cup shredded cheddar
Brown beef with onions. Add salt and pepper to taste, Worcestershire sauce, and frozen peas and carrots. Cook until peas and carrots are softened. Add tomato soup (or gravy) and heat through. Spread in the bottom of a 2 1/2 qt. casserole dish. Spread mashed potatoes over the top and bake at 375 for 30-40 minutes. Top with cheese and bake another few minutes.
Monday, October 3, 2011
Pioneer Woman Pot Roast
2 1/2 - 3 lb pot roast
ground black pepper
2-3 onions, cut into quarters
5-6 carrots, cut into large chunks
3-4 cups beef stock
2 sprigs fresh rosemary (or a generous sprinkling of dry)
2 sprigs fresh thyme (or a generous sprinkling of dry)
Heat enough canola oil to coat the bottom of a dutch oven. Sprinkle both sides of beef with salt and pepper. Brown beef on both sides and remove to a plate. Add carrots and onion and cook until just browned. Remove to a plate. Pour in a little beef stock and whisk up the browned bits on the bottom of the pan. Place beef back in the pan and then the onions and carrots. Add enough beef stock to come up the sides of the beef. Place rosemary and thyme on top. Put the lid on the dutch oven and bake in a preheated 275 degree oven for 3-4 hours depending on the size of your roast (I did 4 hours). Remove roast from pan, cut into pieces, put into a serving dish and ladle juices over the roast to keep it moist. Remove onions and carrots and serve with the roast.
Just Like Cracker Barrel's Grilled Chicken Tenders
2 lbs chicken tenders, or chicken breasts cut into strips
1 cup bottled Italian Dressing (I used Wish Bone)
2 teaspoons lemon juice
4 teaspoons honey
Combine the dressing, lemon juice, and honey. Place chicken tenders in a gallon size ziplock and pour dressing mixture in. Seal and let marinate in the fridge for 1 hour. Pour chicken and marinade into a large non-stick skillet and cook over med-high heat. The tenders will cook through and the liquid will mostly evaporate leaving a browned glaze on the cooked tenders (the picture below is of the tenders cooking before the glaze forms). Turn the tenders to let them get browned on both sides. Be careful not to let it burn as the sugars in the marinade can go from a nice glaze to burnt rather quickly. Remove from heat and serve.