There are many variations of this, but the premise is the same. Use one whel of brie and one package of refrigerated Crescent Rolls or now they make just aplain refrigerated dough sheets.
Lay out dough in a baking dish. Remove waxy rind from the brie if you want (although you don't have to). Place brie in center of dough. Top with one of the topping from below, fold the corners in, and bake at 375 for 15 minutes.
***3 Tbsp. Basil Pesto
***2 Tbsp. Dijon mustard and 3 Tbsp. bacon bits
***3 Tbsp. Strawberry Jam
***2 Tbsp. Horseradish and 3 Tbsp. chopped dried beef
Serve with crackers or bread, or just with a knife so people can cut off a little piece.
Tuesday, November 29, 2011
Sausage and Sage Dressing
1 lb. Sage flavored pork sausage
1 cup chopped onion
1 cup chopped celery
1 bag stuffing cubes (like Pepperidge Farm or Brownberrry)
2 T chopped fresh sage
2 cups chicken broth
1 beaten egg
Crumble and cook sausage till brown, adding in the onion and celery about halfway through. In large bowl combine slightly cooled sausage mixture, stuffing, and sage. Combine egg and broth and fold in with stuffing mixture. Bake in greased casserole for 45 minutes covered, then 15 minutes uncovered at 350.
1 cup chopped onion
1 cup chopped celery
1 bag stuffing cubes (like Pepperidge Farm or Brownberrry)
2 T chopped fresh sage
2 cups chicken broth
1 beaten egg
Crumble and cook sausage till brown, adding in the onion and celery about halfway through. In large bowl combine slightly cooled sausage mixture, stuffing, and sage. Combine egg and broth and fold in with stuffing mixture. Bake in greased casserole for 45 minutes covered, then 15 minutes uncovered at 350.
Spiced Pecans
1 lb. halved pecans
1/2 stick butter (I used real, because for something like this margarine doesn't always caramelize right)
2 t cinnamon
2 t cumin
1 t cayenne
1/4 c light brown sugar
1/4 cup water
Turn a skillet to medium high and put the pecans in. Let them toast a little, just a minute or two. Add the butter and toss to coat after it melts. Sprinkle to cover evenly with spices. Sprinkle with brown sugar and add water a little at a time until you get a light syrupy texture coating the nuts. Remove from heat. Let cool and harden, then break apart if necessary.
1/2 stick butter (I used real, because for something like this margarine doesn't always caramelize right)
2 t cinnamon
2 t cumin
1 t cayenne
1/4 c light brown sugar
1/4 cup water
Turn a skillet to medium high and put the pecans in. Let them toast a little, just a minute or two. Add the butter and toss to coat after it melts. Sprinkle to cover evenly with spices. Sprinkle with brown sugar and add water a little at a time until you get a light syrupy texture coating the nuts. Remove from heat. Let cool and harden, then break apart if necessary.
Thursday, November 17, 2011
White Chicken Lasagna
No boil lasagna noodles (I like Barilla)
15 oz ricotta cheese
2 c freshly grated parmesan cheese
1 ball fresh mozzarella cheese
1 lb sliced fresh mushrooms
1 lg red onion sliced
1 lb boneless skinless chicken (breast or thighs)
4 cloves garlic
1 egg (or 1/3 c egg beaters)
handful fresh flat leaf parsley or basil
Olive oil, salt pepper
1 Tbsp rosemary
2 c milk (see note below)
3 T butter
2 T flour
1 T garlic powder
*1*
Heat large skillet to medium and add onions and mushrooms and minced cloves of garlic. Cook about 20 minutes with about 1/2 c chicken stock until tender. Add in bite sized pieces of chicken. Cook till chicken is done. Add 1 cup dry white wine, and simmer until most of liquid is gone.
*2*
Melt 3 Tbsp butter in a pot and add 2 Tbsp sifted flour to make a roux. Slowly add 2 cups of milk (depending on your own dietary wants..heavy bream TASTES best, but you can use skim if you want. last time, I use fat free half and half and it was great!) to make a white sauce. Season with salt and pepper and stir continuously until it thickens. Add grated parmesan and 1 Tbsp garlic powder.
*3*
Mix ricotta, egg, rosemary, and chopped nbasil or parsley with 1/2 parmesan.
Layer as follows:
White sauce
Chicken
Noodles
Ricotta
Chicken
White Sauce
Noodles
Fresh Mozzarella
Sauce
Noodles
Sauce
Grated Parmesan
Parsley/Basil
Bake uncovered at 425 for 30 minutes. Cover with foil, reduce heat to 350 and bake 30 more minutes. Let rest 15 minutes before cutting.
15 oz ricotta cheese
2 c freshly grated parmesan cheese
1 ball fresh mozzarella cheese
1 lb sliced fresh mushrooms
1 lg red onion sliced
1 lb boneless skinless chicken (breast or thighs)
4 cloves garlic
1 egg (or 1/3 c egg beaters)
handful fresh flat leaf parsley or basil
Olive oil, salt pepper
1 Tbsp rosemary
2 c milk (see note below)
3 T butter
2 T flour
1 T garlic powder
*1*
Heat large skillet to medium and add onions and mushrooms and minced cloves of garlic. Cook about 20 minutes with about 1/2 c chicken stock until tender. Add in bite sized pieces of chicken. Cook till chicken is done. Add 1 cup dry white wine, and simmer until most of liquid is gone.
*2*
Melt 3 Tbsp butter in a pot and add 2 Tbsp sifted flour to make a roux. Slowly add 2 cups of milk (depending on your own dietary wants..heavy bream TASTES best, but you can use skim if you want. last time, I use fat free half and half and it was great!) to make a white sauce. Season with salt and pepper and stir continuously until it thickens. Add grated parmesan and 1 Tbsp garlic powder.
*3*
Mix ricotta, egg, rosemary, and chopped nbasil or parsley with 1/2 parmesan.
Layer as follows:
White sauce
Chicken
Noodles
Ricotta
Chicken
White Sauce
Noodles
Fresh Mozzarella
Sauce
Noodles
Sauce
Grated Parmesan
Parsley/Basil
Bake uncovered at 425 for 30 minutes. Cover with foil, reduce heat to 350 and bake 30 more minutes. Let rest 15 minutes before cutting.
Yummy Crockpot Chicken and Peppers
Brown 1 lb of chicken boneless chicken tenders (season with poultry seasoning or onion and garlic salt)
1 container fresh button mushrooms, halved
1 red onion, chunked
3 cloves garlic, minced
1 bay leaf (remove before eating)
Mixture of red, green, yellow and orange sweet peppers (I love the mini one, if you can find them) cut into inch sized pieces
2 cups chicken stock
1/2 cup white wine
Combine all ingredients in a slow cooker and cook on low for 6-8 hours. Half hour before serving thicken with 1 cup of chicken stock thickened with cornstarch. Serve over rice.
1 container fresh button mushrooms, halved
1 red onion, chunked
3 cloves garlic, minced
1 bay leaf (remove before eating)
Mixture of red, green, yellow and orange sweet peppers (I love the mini one, if you can find them) cut into inch sized pieces
2 cups chicken stock
1/2 cup white wine
Combine all ingredients in a slow cooker and cook on low for 6-8 hours. Half hour before serving thicken with 1 cup of chicken stock thickened with cornstarch. Serve over rice.
Easy Pasta Sauce
I have quit buying jarred pasta sauces. Too much sugar, and I end up doctoring them all up so much, that I may as well just go from scratch anyway. Here is just one of many variations I have tried recently. We had this one with whole wheat linguini and turkey meatballs last night.
1 can cream of mushroom soup
I lg can crushed tomatoes
1 Tbsp garlic powder
2 Tbsp Italian Seasoning
2 tsp crushed red pepper
2 tsp kosher salt
3 Tbsp olive oil
Heat the soup in a large pan over medium heat until it thins some. Add the tomatoes and combine. Add in the spices and simmer for a half hour or so on low with meatballs. Add olive oil. After cooking pasta, add one ladel of the cooking water and stir before adding to pasta. Top with grated parmesan cheese. Enjoy!
1 can cream of mushroom soup
I lg can crushed tomatoes
1 Tbsp garlic powder
2 Tbsp Italian Seasoning
2 tsp crushed red pepper
2 tsp kosher salt
3 Tbsp olive oil
Heat the soup in a large pan over medium heat until it thins some. Add the tomatoes and combine. Add in the spices and simmer for a half hour or so on low with meatballs. Add olive oil. After cooking pasta, add one ladel of the cooking water and stir before adding to pasta. Top with grated parmesan cheese. Enjoy!
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