I found this recipe over the Christmas holidays in my Mom's recipes and thought it sounded really good. It was even better when I realized it came from the December 2008issue of Cooking Light. I really love pizza but it is so greasy and bad for you, so whenever I can find a healthier recipe I am more than willing to try it out. This one is good, but it is not my favorite. I didn't find them as easy to make as it reads, either. While, I made two with chicken, basil and garlic, I also made two with some fresh sliced mushrooms for my Jarom. I did not used any crushed red pepper for any of them.
2 garlic cloves, minced
1 lb. ground chicken breast
3/4 c. prepared pizza sauce
1/4 tsp. crushed red pepper
1/4 c. fresh basil, chopped
1 (13.8 oz.) can refrigerated pizza crust dough
1/2 c. shredded part-skim mozzarella cheese
1. Preheat oven to 425 degrees.
2. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray; add garlic and chicken to pan; saute 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into fourths. Pat each section into an 8x6-inch rectangle. Divide chicken mixture evenly among rectangles; top each with 2 tbsp. cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles.
4. Bake at 425 degrees for 12 minutes or until golden brown.
4 servings
NUTRITIONAL INFORMATION: 459 calories, 7.1g fat, 1.8g saturated fat, 39.1g protein, 56.4g carbohydrates, 3g fiber, 74mg cholesterol, 3.7mg iron, 919mg sodium, 111mg calcium.
Sunday, February 21, 2010
Fruit Salsa with Cinnamon Tortilla Chips
This is another recipe that came with my Slap Chop and it got RAVE reviews from everyone! Because of the season, I had to change some of the fruits, but it was just as good...obviously.
2 kiwis, peeled & diced (I decided to use fresh pineapple that I cut up and froze from the summer season)
2 Golden Delicious apples, peeled, cored & diced (I used Fuji apples)
8 oz. raspberries (I used frozen and thawed them, and cut them in half)
1 lb. strawberries
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor (I used cherry)
10 (10-inch) flour tortillas
Butter flavor cooking spray
2 c. cinnamon sugar
1. In a large bowl, combine fruits, sugars and preserves. Mix thoroughly. Cover and chill in the refrigerator for at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Sprinkle with cinnamon-sugar mixture and spray with butter flavored cooking spray again. Cut each tortilla into 8 wedges each. Arrange on ungreased cookie sheet.
4. Bake tortilla wedges in preheated oven 8-10 minutes until slightly golden. Allow to cool and serve with fruit salsa.
2 kiwis, peeled & diced (I decided to use fresh pineapple that I cut up and froze from the summer season)
2 Golden Delicious apples, peeled, cored & diced (I used Fuji apples)
8 oz. raspberries (I used frozen and thawed them, and cut them in half)
1 lb. strawberries
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor (I used cherry)
10 (10-inch) flour tortillas
Butter flavor cooking spray
2 c. cinnamon sugar
1. In a large bowl, combine fruits, sugars and preserves. Mix thoroughly. Cover and chill in the refrigerator for at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Sprinkle with cinnamon-sugar mixture and spray with butter flavored cooking spray again. Cut each tortilla into 8 wedges each. Arrange on ungreased cookie sheet.
4. Bake tortilla wedges in preheated oven 8-10 minutes until slightly golden. Allow to cool and serve with fruit salsa.
Zesty Chicken Tender Bites
This is another recipe that I found on the Taste of Home website. The actual recipe is "Zesty Chicken Wings" but the chicken breast tenders are healthier and bit cleaner to cook. I've cooked those little party chicken wings before and really did not like the mess they made or how they cooked. The chicken tenders turned out cook and I cut them into bite-size pieces.
1/2 c. corn syrup
1/2 c. ketchup
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tbsp. chili powder
16 chicken wings-regular size (I used about 2 lbs. chicken breast tenders)
1. In a large saucepan, combine all ingredients except chicken and bring to a boil. Reduce heat; simmer uncovered 15-20 minutes until thickened.
2. While sauce thickens, cut chicken wings into 3 sections; discard wing tips. Place wings in well-greased 15x10 baking pan.
3. Bake at 375 degrees for 30 minutes; turning once. Brush with sauce (reserve half of sauce) and bake 20-25 minutes longer or until juices run clear; turn and baste once.
4. Serve chicken with reserved sauce.
10-12 servings; 1 serving=4 pieces
NUTRITIONAL INFORMATION: 192 calories, 9g fat, 2g saturated fat, 37mg cholesterol, 360mg sodium, 16g carbohydrates, 1g fiber, 12g protein-(this information is for wings)
1/2 c. corn syrup
1/2 c. ketchup
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tbsp. chili powder
16 chicken wings-regular size (I used about 2 lbs. chicken breast tenders)
1. In a large saucepan, combine all ingredients except chicken and bring to a boil. Reduce heat; simmer uncovered 15-20 minutes until thickened.
2. While sauce thickens, cut chicken wings into 3 sections; discard wing tips. Place wings in well-greased 15x10 baking pan.
3. Bake at 375 degrees for 30 minutes; turning once. Brush with sauce (reserve half of sauce) and bake 20-25 minutes longer or until juices run clear; turn and baste once.
4. Serve chicken with reserved sauce.
10-12 servings; 1 serving=4 pieces
NUTRITIONAL INFORMATION: 192 calories, 9g fat, 2g saturated fat, 37mg cholesterol, 360mg sodium, 16g carbohydrates, 1g fiber, 12g protein-(this information is for wings)
Peanut Butter Kiss Cookies
While this recipe is widely known and most have the Hershey's brand recipe, this recipe comes from the Taste of Home website and it calls for only five ingredients. FIVE! It is gluten free with absolutely no flour and makes two dozen cookies. They are every bit as yummy and soft as the Hershey's recipe, too. I was afraid they would be hard but I was very pleasantly surprised.
1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract
24 milk chocolate Hershey Kisses, foil removed
1. Cream together peanut butter and sugar. Add egg and vanilla; beat until blended.
2. Roll into 1 1/4 balls (I rolled mine into 1-inch and was able to get about 3 dozen cookies). Place 2-inches apart on ungreased cookie sheet. Bake at 350 degrees 10-12 minutes or until tops are cracked. Immediately press a kiss into the center of each cookie.
3. Cool cookies about 5 minutes on cookie sheet and then remove with spatula to cool completely on wire racks.
Makes: 2 dozen cookies
NUTRITIONAL INFORMATION: 123 calories, 7g fat, 2g saturated fat, 10mg cholesterol, 57mg sodium, 13g carbohydrates, 1g fiber, 3g protein.
1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract
24 milk chocolate Hershey Kisses, foil removed
1. Cream together peanut butter and sugar. Add egg and vanilla; beat until blended.
2. Roll into 1 1/4 balls (I rolled mine into 1-inch and was able to get about 3 dozen cookies). Place 2-inches apart on ungreased cookie sheet. Bake at 350 degrees 10-12 minutes or until tops are cracked. Immediately press a kiss into the center of each cookie.
3. Cool cookies about 5 minutes on cookie sheet and then remove with spatula to cool completely on wire racks.
Makes: 2 dozen cookies
NUTRITIONAL INFORMATION: 123 calories, 7g fat, 2g saturated fat, 10mg cholesterol, 57mg sodium, 13g carbohydrates, 1g fiber, 3g protein.
Snickerdoodles
This yummy cinnamon-sugar cookie is one of my favorites. They are soft and I LOVE cinnamon! I have use the same recipe for many years. It come from my very first cookbook that my Mom and Dad bought me when I was in elementary school at one of the book fairs. The book is the "The Cookie Book" by Eva Moore and it features a different cookie recipe for each month.
1/2 c. butter or soft shortening
3/4 c. sugar
1 egg
1 1/4 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cream of tartar
1 tbsp. sugar
1 tbsp. cinnamon
1. In a large mixing bowl, cream together shortening and sugar. Add egg and mix all together.
2. In a medium bowl, sift together flour, salt, baking soda and cream of tartar. Add half of the sifted flour mixture to the creamed mixture and stir until all mixed. Add second half of flour mixture and stir well until well combined. Cover dough and and refrigerate for one hour.
3. About 5 minutes before the dough is ready to come out of the fridge, preheat the oven to 400 degrees (I actually bake mine at 350-they come out a bit softer). Also, during this time, mix together the tablespoon each of sugar and cinnamon.
4. Take the dough out of the fridge and break the dough off and roll into balls about 1-inch each. Roll the dough ball in sugar until cover and place on ungreased cookie sheet.
5. Bake in oven for 8-10 minutes until edges are slightly browned. Remove cookies from cookie sheet and allow to cool completely on wire rack.
Makes: 2 dozen cookies
1/2 c. butter or soft shortening
3/4 c. sugar
1 egg
1 1/4 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cream of tartar
1 tbsp. sugar
1 tbsp. cinnamon
1. In a large mixing bowl, cream together shortening and sugar. Add egg and mix all together.
2. In a medium bowl, sift together flour, salt, baking soda and cream of tartar. Add half of the sifted flour mixture to the creamed mixture and stir until all mixed. Add second half of flour mixture and stir well until well combined. Cover dough and and refrigerate for one hour.
3. About 5 minutes before the dough is ready to come out of the fridge, preheat the oven to 400 degrees (I actually bake mine at 350-they come out a bit softer). Also, during this time, mix together the tablespoon each of sugar and cinnamon.
4. Take the dough out of the fridge and break the dough off and roll into balls about 1-inch each. Roll the dough ball in sugar until cover and place on ungreased cookie sheet.
5. Bake in oven for 8-10 minutes until edges are slightly browned. Remove cookies from cookie sheet and allow to cool completely on wire rack.
Makes: 2 dozen cookies
Meatballs with Tart Cherry Sauce
This cherry sauce isn't really tart but it is a thin sauce that gives the meatballs just little edge and added zing-almost perfect. This recipe is a keeper but it needs some tweaking, that is what makes it "almost" perfect. Until I can get it perfect, here is the recipe...
1 can Oregon brand Tart Cherries, well drained
1/2 sweet onion, sliced
1/4 c. sugar
1 tbsp. dry red wine
1 tbsp. raspberry vinegar
4 tsp. olive oil
1. In a non-stick skillet, heat 2 tsp. olive oil over medium-high heat. Add onion and cook about 5 minutes.
2. Stir in sugar and cook, constantly stirring until onion is tender and sauce begins to thicken; about 5 more minutes.
3. Add wine and vinegar (if you choose not to use the wine you can double the vinegar). Continue to cook until the sauce reduces by half; stir constantly, about 5 minutes more.
4. Add cherries and heat to warm through. Remove from heat and pour over meatballs in crockpot. Stir carefully and allow to cook on low for a couple hours and then turn crockpot down to warm to keep the sauce and meatballs warm. Stir occasionally.
1 can Oregon brand Tart Cherries, well drained
1/2 sweet onion, sliced
1/4 c. sugar
1 tbsp. dry red wine
1 tbsp. raspberry vinegar
4 tsp. olive oil
1. In a non-stick skillet, heat 2 tsp. olive oil over medium-high heat. Add onion and cook about 5 minutes.
2. Stir in sugar and cook, constantly stirring until onion is tender and sauce begins to thicken; about 5 more minutes.
3. Add wine and vinegar (if you choose not to use the wine you can double the vinegar). Continue to cook until the sauce reduces by half; stir constantly, about 5 minutes more.
4. Add cherries and heat to warm through. Remove from heat and pour over meatballs in crockpot. Stir carefully and allow to cook on low for a couple hours and then turn crockpot down to warm to keep the sauce and meatballs warm. Stir occasionally.
Homemade Salsa
The basis recipe comes from my Slap Chop. The Slap Chop recipe calls for 5 serrano chiles and with my first test run of making this salsa I put those chiles in there and it was too hot. My poor Jarom's eyes started to tear almost immediately. My second go, I did not add the chiles, but added a few different ingredients of my own, some fresh garlic, a little black pepper and some red bell pepper. MMM! I got a lot of compliments on it and this salsa is a definite keeper.
3 tomatoes, chopped
1/2 c. onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 c. fresh cilantro, chopped
1 tbsp. fresh garlic, minced
1/2 tsp. black pepper
1 tsp. salt
2 tsp. lime juice
1. In a medium bowl, stir together all ingredients.
2. Cover and chill for at least one hour before serving.
*Serve with tortilla chips, on tacos, or add to dish of your choice.
3 tomatoes, chopped
1/2 c. onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 c. fresh cilantro, chopped
1 tbsp. fresh garlic, minced
1/2 tsp. black pepper
1 tsp. salt
2 tsp. lime juice
1. In a medium bowl, stir together all ingredients.
2. Cover and chill for at least one hour before serving.
*Serve with tortilla chips, on tacos, or add to dish of your choice.
UFC 109 Fight and Super Bowl Sunday
I have not been in the kitchen a lot cooking new things. I haven't really been in the kitchen a lot at all this month. However, Super Bowl weekend was a BIG weekend and I was in the kitchen cooking and playing away. After all, I wasn't just cooking for the game on Sunday but for the UFC fight on Saturday night. We invited the Schaefer's over for both events as well our neighbors the Subletts. The Schaefer's were here both days for both events and Wallace came over for the fight on Saturday night. Even though the neighbors did not come over on Sunday I did take over a couple plates filled with all the foods I made for us to snack on.
Both days, had pretty much the same items but I added a few new things on Super Bowl Sunday. The menu for the fight on Saturday:
-Salsa and tortilla chips
-Meatballs with a Tart Cherry Sauce
-Snickerdoodles
-Fresh cut veggies and ranch dip
-Mini turkey and ham sandwiches
-Ritz crackers and cheese (Colby-Jack & Aged White Cheddar)
On Sunday, I added a few more items that I was really looking forward too:
-Peanut Butter Kiss Cookies
-Fruit Salsa with Cinnamon Tortilla chips
-Zesty BBQ Chicken Tender Bites
In the posts to follow, I will share all these great recipes with you, plus one extra. I made Chicken Basil Calzones last week, that is a new recipe and they turned out great! I will be sharing that too. Now, onto the my Super Bowl weekend recipes and when I'm done sharing those six recipes I will share the calzone recipe.
...On with the recipes!
Both days, had pretty much the same items but I added a few new things on Super Bowl Sunday. The menu for the fight on Saturday:
-Salsa and tortilla chips
-Meatballs with a Tart Cherry Sauce
-Snickerdoodles
-Fresh cut veggies and ranch dip
-Mini turkey and ham sandwiches
-Ritz crackers and cheese (Colby-Jack & Aged White Cheddar)
On Sunday, I added a few more items that I was really looking forward too:
-Peanut Butter Kiss Cookies
-Fruit Salsa with Cinnamon Tortilla chips
-Zesty BBQ Chicken Tender Bites
In the posts to follow, I will share all these great recipes with you, plus one extra. I made Chicken Basil Calzones last week, that is a new recipe and they turned out great! I will be sharing that too. Now, onto the my Super Bowl weekend recipes and when I'm done sharing those six recipes I will share the calzone recipe.
...On with the recipes!
Monday, February 1, 2010
Fresh Salsa
I have been wanting the SlapChop for sometime and Jarom bought me one for Christmas. With it, of course, comes some recipes. Jarom loves salsa, so I wanted to try out my new SlapChop and make him some fresh salsa. However, I ended up giving this first batch to our neighbors because the serrano chiles made it too hot for Jarom. This week, I'm making some more without the chiles, but I'm going to add some garlic. As for what to add to spice it up just a bit, I have no idea, I'm still brainstorming but I will post my revised recipe once I've got it.
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3 tomatoes, chopped
1/2 c. finely diced onion
5 serrano chiles, finely chopped
1/2 c. chopped fresh cilantro
1 tsp. salt
2 tsp. lime juice
1. In a medium bowl, stir together tomatoes, onion, chiles, cilantro, salt and lime juice.
2. Chill for one hour in refrigerator before serving.
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3 tomatoes, chopped
1/2 c. finely diced onion
5 serrano chiles, finely chopped
1/2 c. chopped fresh cilantro
1 tsp. salt
2 tsp. lime juice
1. In a medium bowl, stir together tomatoes, onion, chiles, cilantro, salt and lime juice.
2. Chill for one hour in refrigerator before serving.
Chocolate Fudge Pie
This is so decadent and delicious, but then again when don't I like something chocolate. It is like a big brownie with a crust and an orange cream cheese frosting which makes it all that much better. I did not have any orange liqueur but I used orange extract. If you look at the package it has some 40% alcohol in it and only requires 1 teaspoon extract to equal the 1 tablespoon of orange liqueur. I found this recipe searching my mom's recipes; it comes from AmericanProfile.com, Perry Schwartz of Cornersville, Tennessee.
A slice of this decadent pie
2- 9 inch deep dish pie crusts
FILLING:
1 c. (2 sticks) butter
4 oz. semi-sweet chocolate
2 c. sugar
4 eggs
2 tbsp. vanilla extract
3/4 c. flour
2/3 c. cocoa powder
TOPPING:
4 oz. cream cheese, softened
1/3 c. heavy cream
2 tbsp. orange liqueur = 1 tsp. orange extract or 1 tbsp. lemon juice
3/4 c. powdered sugar
1. Preheat oven to 375 degrees. Bake pie crusts for 5 minutes, remove and reduce heat to 325 degrees.
2. To prepare filling, melt butter and chocolate in double boiler on low heat. Mix well and remove from heat.
3.Combine sugar and eggs in a medium bowl; beat with mixer at medium-high until ribbons form, about 10 minutes. Add vanilla.
4. Combine flour and cocoa in medium bowl, mix well. Use firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir just until blended. Pour into pie crusts. Place on baking sheet and bake 50 minutes. Pie is done when it is puffed and cracks all over the top. Remove from oven and cool on wire rack 30 minutes.Put 10-inch piece parchment paper on top and place large plate on it's surface. Refrigerate over night.
5. To prepare topping, combine cream cheese and liqueur in medium bowl; beat with mixer at medium speed until blended. Reduce speed to love and gradually add powdered sugar; beat until smooth. Transfer to large zip-lock bag and cut off corner and drizzle topping over each piece before serving. Or you could just do what I did and drizzle it over with a spoon.
2 pies, 8 servings each; 16 servings total
NUTRITIONAL INFO: 400 calories, 25g fat, 5g protein, 45g carbohydrates, 1g fiber, 210mg sodium.
A slice of this decadent pie
2- 9 inch deep dish pie crusts
FILLING:
1 c. (2 sticks) butter
4 oz. semi-sweet chocolate
2 c. sugar
4 eggs
2 tbsp. vanilla extract
3/4 c. flour
2/3 c. cocoa powder
TOPPING:
4 oz. cream cheese, softened
1/3 c. heavy cream
2 tbsp. orange liqueur = 1 tsp. orange extract or 1 tbsp. lemon juice
3/4 c. powdered sugar
1. Preheat oven to 375 degrees. Bake pie crusts for 5 minutes, remove and reduce heat to 325 degrees.
2. To prepare filling, melt butter and chocolate in double boiler on low heat. Mix well and remove from heat.
3.Combine sugar and eggs in a medium bowl; beat with mixer at medium-high until ribbons form, about 10 minutes. Add vanilla.
4. Combine flour and cocoa in medium bowl, mix well. Use firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir just until blended. Pour into pie crusts. Place on baking sheet and bake 50 minutes. Pie is done when it is puffed and cracks all over the top. Remove from oven and cool on wire rack 30 minutes.Put 10-inch piece parchment paper on top and place large plate on it's surface. Refrigerate over night.
5. To prepare topping, combine cream cheese and liqueur in medium bowl; beat with mixer at medium speed until blended. Reduce speed to love and gradually add powdered sugar; beat until smooth. Transfer to large zip-lock bag and cut off corner and drizzle topping over each piece before serving. Or you could just do what I did and drizzle it over with a spoon.
2 pies, 8 servings each; 16 servings total
NUTRITIONAL INFO: 400 calories, 25g fat, 5g protein, 45g carbohydrates, 1g fiber, 210mg sodium.
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