Collector of Recipes

Skillet Chicken with Mexican Green Rice

2012-01-12T19:06:00.000-08:00

Skillet Chicken with Mexican Green Rice Mel's Kitchen Cafe

4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
2 poblano peppers, cored, seeded, and chopped (optional, I did not use)
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce (I recommend mild for those who don’t want much heat)
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves

DIRECTIONS:
Gently pat the chicken dry and season lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.

Stir in the cilantro and spinach and season with salt and pepper to taste. Serve.

Creamy Garlic Alfredo Sauce

2011-12-14T06:30:00.001-08:00

Creamy Garlic Alfredo Sauce adapted from Mel's Kitchen Cafe

2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces (see note above)
1 cup milk
1 cup Parmesan cheese, grated
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Chicken, Ranch and Rice Soup

2011-12-14T06:26:00.000-08:00

Chicken, Ranch and Rice Soup adapted from Picky Palate

2 Tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

2 large carrots, peeled and sliced (I used 4 since I didn't put in celery)

3 stalks of celery, chopped (I omitted)

3 Tablespoons fresh minced garlic

2 large boneless skinless chicken breasts

1 Cup dry rice, steamed….comes out to about 3 Cups cooked

64 oz chicken broth

1 Tablespoon dry Ranch Dressing seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

2 Tablespoons Dijon Mustard

1 teaspoon hot sauce, like Tabasco (optional)

1. Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly.

8 servings

Chicken and Black Bean Casserole

2011-11-23T08:25:00.001-08:00

Chicken and Black Bean Casserole adapted from Six Sisters' Stuff
2/3 c. brown rice
1 c. broth (chicken or vegetable)
2 T. olive oil
1/2 of an onion, diced
2 medium zucchinis, thinly sliced
3 cooked and cubed chicken breasts
8 oz mushrooms, sliced
1/2 t. cumin
salt to taste
ground cayenne pepper to taste. (I did a couple shakes of it in the pan. Adjust to how spicy you like things)
1 (15 oz) can black bean, drained and rinsed
1 (4 oz) can diced green chilies, drained
2 cups shredded cheese, your pick

Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
Preheat oven to 350 degrees. Lightly grease a large 9x13" casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Snickerdoodle Cookie Cupcakes

2011-11-10T14:07:00.001-08:00

Snickerdoodle Cookie Cupcakes adapted from How Sweet It Is

cookie layer

1/4 cup butter, at room temperature

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 cups all-purpose flour

pinch of salt

1/4 teaspoon baking powder

1 teaspoons cinnamon

1 tablespoon milk, if needed

Preheat oven to 350 degrees F.

Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Mix until dough comes together. Add in milk. If dough is crumbly, add milk 1 teaspoon at a time until it comes together.

Refrigerate dough while you make cupcake batter.

cake layer

1/2 cup butter, at room temperature

3/4 cup granulated sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1/2 teaspoon salt

1/4 teaspoon cinnamon

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Line muffin tins with cupcake liners and add about 1 1/2 tablespoons (or however much you’d like for thicker cookie bottoms) of cookie dough in the bottom of the liner. Even out the dough with the back of a non-stick sprayed spoon. Using an ice cream scoop, drop batter (about 2 heaping tablespoons worth) on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.

Cinnamon Cream Cheese Frosting

1/2 cup butter, at room temperature

1 block (8 oz) cream cheese, at room temperature

3 cups powdered sugar

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

Add butter and cream cheese in the bowl of an electric mixer and beat until fluffy and combined. Gradually add in powdered sugar and vanilla, mixing on medium speed and scraping down the sides of the bowl for 4-5 minutes. Finish with adding cinnamon, then mixing until combined once more. Frost cupcakes as desired and sprinkle with a little cinnamon sugar. Cupcakes should be refrigerated after about 1-2 hours of sitting out.

Peanut Butter Pretzel Brownies

2011-11-10T13:36:00.000-08:00

Peanut Butter Pretzel Brownies adapted fromSweet Luvin' In The Kitchen
For the pretzel layer:
2 cups pretzel, crushed (but not to a powder)
1/2 butter, melted
1 Tbsp. sugar

For the brownie layer:
1 box of your favorite brownie mix (9x13 size), or your favorite brownie recipe

For the peanut butter frosting:
1 cup powdered sugar
1/2 cup creamy peanut butter
2 1/2 Tbsp. unsalted butter, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. salt
3 Tbsp. heavy cream

Preheat the oven to 350 degrees F. While oven is preheating, put the butter in a 9x13 cake pan to melt. Crush the pretzels. When butter is completely melted, stir in the sugar then add the pretzel pieces. Stir the pretzels around until they are completely coated in the butter/sugar mixture, then spread them evenly across the bottom of the pan. Put the pan back in the oven and bake 10 minutes. Remove and cool.

Prepare brownies (enough for a 9x13 pan) according to directions and pour over cooled pretzels. (I didn't wait quite long enough for the pretzels to cool, so they were still a little warm when I poured the brownies on, thus resulting in the pretzels sinking into the brownies a little more than I had wished.) Bake brownies according to directions, then cool completely!

To prepare the frosting, put the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth; a minute or two. Do not whip or the cream will start to separate.

Frost brownies and cover. Refrigerate for an hour two before serving.

Crockpot Chicken Tortilla Soup

2011-09-08T15:54:00.000-07:00

Crockpot Chicken Tortilla Soup adapted from For the Love of Grub
1 lb. shredded, cooked chicken (I placed frozen chicken in the crock, cook on high for 2 hrs, removed and cut into bite size pieces.)
15 oz. can petite diced tomatoes
10 oz. can enchilada sauce
1 medium onion, chopped
4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 c. water
14.5 oz. can chicken broth
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
10 oz. package frozen corn
1 T. chopped cilantro
Tortilla chips to eat with

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into crockpot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6 - 8 hours or on high for 3 - 4 hours.

Crockpot Mashed Potatoes

2011-09-01T08:25:00.000-07:00

Crockpot Mashed Potatoes adapted from Lynn's Kitchen Adventures
6-8 potatoes, peeled and cut into 1/2 inch pieces
14 oz chicken broth
3/4 c. milk
1/2 c. sour cream
4 oz cream cheese

Place potatoes in crockpot with chicken broth and milk. Cook on low 4-6 hours or until potatoes are tender. (I was able to put my crock on warm for 6 hours and it was perfect. My crock tends to run really hot though). When tender mash potatoes with sour cream and cream cheese.

BBQ Chicken Cheddar Braid

2011-08-31T09:16:00.003-07:00

BBQ Chicken Cheddar Braid adapted from Out of the Box, Into the Kitchen
1 recipe for pizza dough (use a little less water for this recipe. You don't want the dough sticky.)
2 cups shredded chicken
1/2 cup bbq sauce
1-2 cups shredded cheddar cheese
water
garlic salt

Preheat oven to 400 degrees. Spread dough out into a rectangle. Along the middle of the dough spread your bbq sauce, chicken, and cheese. Cut remaining side of the dough into strips and alternate them back and forth to form a braid over the mixture. Brush with water and sprinkle on garlic salt. Bake for 15-20 mins until golden brown.

2011-08-24T10:19:00.000-07:00

Banana Baked Oatmeal adapted from Lynn's Kitchen Adventures

3 cups quick cooking oats
1/2 cup brown sugar
1 cup milk
2 tablespoons butter, melted
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla
3/4 cup mashed banana or about 3 bananas
2 handfuls of chopped walnuts

Mix all ingredients together. Spread in a greased 9x13 pan. Bake at 350 for 20-25 mins. Serve with warm milk over top.

Chicken and Green Bean Stir Fry

2011-07-26T19:36:00.000-07:00

Chicken and Green Bean Stir Fry adapted from Your Homebased Mom
1/2 lb. green beans
2-3 Tbsp. sesame oil
1 Tbsp. minced ginger
3 tsp garlic, minced
5 Tbsp soy sauce
1 Tbsp apple cider vinegar

2 skinless, boneless chicken breasts, cut into bite size pieces

Steam green beans by placing them in a ziploc baggie and microwaving on high for about 2 minutes. Until crisp-tender and bright green.

Heat 2 Tbsp. sesame oil in pan over medium heat. Add chicken, sprinkle with salt and pepper and cook until cooked through. Remove chicken from pan. Add remaining oil to pan and add green beans, garlic and ginger and stir fry for 1-2 minutes. Add chicken back in. Add in soy sauce and vinegar and cook until sauce begins to thicken – about 2-3 minutes.

Serve over rice. Serves 4 with no leftovers. Double for a larger family.

Sausage and Spinach Calzone

2011-07-14T20:22:00.000-07:00

Sausage and Spinach Calzone adapted from Cook with Sara
1/2 pound bulk Italian sausage, cooked
1 tsp. olive oil
8 oz. flat leaf spinach (fresh or frozen)
1 Tbsp. minced garlic
1 cup sliced mushrooms
1 cup shredded mozzarella cheese
1 recipe pizza dough
1/2 tsp. olive oil
2 Tbsp. grated Parmesan cheese
marinara sauce for dipping

Saute the spinach and garlic in olive oil until wilted. Add the sliced mushrooms and cook, stirring frequently, until mushrooms start to lose some of their liquid. Meantime, roll or pull the dough into a rectangular shape and place on a greased cookie sheet. Spread the sausage over the dough, then top with the spinach mixture. Sprinkle mozzarella cheese over the spinach. Bring the sides of the dough up to fully cover the toppings. Brush with olive oil and sprinkle with Parmesan cheese. Bake at 400 for 20-30 minutes. Let stand for 5 minutes and then slice. Serve with marinara for dipping. Serves 4 for main course.

BBQ Chicken Pizza

2011-04-28T15:30:00.000-07:00

BBQ Chicken Pizza adapted from For the Love of Grub

1 lb. boneless, skinless chicken breasts

1/3 cup barbecue sauce
salt & pepper
4 slices (4 oz.) bacon, cut into 1-inch pieces
1/4 c. (2 oz.) cream cheese
1/4 c. canned diced green chilies
1/2 c. shredded jack cheese
Pizza Dough

Preheat oven to 350 degrees. Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons of the barbecue sauce. Sprinkle with salt and pepper. Bake until no longer pink at center of thickest part of chicken (cut to test), about 20 minutes. After removing pizza from oven, increase temperature to 400 degrees. Let stand until cool enough to handle, then tear into bit-size chunks. In a small bowl, mix with remaining barbecue sauce. (I used a Rotisserie Chicken, shredded and mixed with the barbecue sauce, because that's what I had on hand.)

Meanwhile, in a large frying pan over high heat, stir bacon until browned and crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Place pizza crusts on a baking sheet. Spread each with about 2 tablespoons of cream cheese. Spoon chicken in sauce over crusts; top with bacon, green chilies, and jack cheese. Bake until cheese is browned and bubbling, 15 - 20 minutes.

2011-04-28T15:29:00.000-07:00

Pizza Crust adapted from Tammy's Recipes
1 cup warm water (115 degrees)
1 teaspoon sugar
1/2 teaspoon salt
2 cups all-purpose flour or bread flour
2 teaspoons active dry yeast

In a medium mixing bowl, combine water, sugar, and salt. Add flour and yeast all at once, and stir until a soft dough forms. Add additional flour if needed, and knead gently for 5-10 minutes, until dough is smooth and elastic.

Alternately, you may mix this dough in a bread machine. On the dough cycle, add ingredients in order listed and remove dough when it is finished kneading. (Turn off the dough cycle at that time.) Dough can be somewhat sticky.

Or, you can mix this dough in a stand mixer, until soft and elastic. Dough can be somewhat sticky.

Butter or grease a 16-inch round pizza pan. Using your buttery hands, lift the soft, sticky dough onto the pizza pan and gently spread to the edges.

Top with your favorite toppings.

Blueberry Breakfast Cake

2011-04-27T10:35:00.000-07:00

Blueberry Breakfast Cake adapted from Marie Madeline Studio
1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
2 cups fresh or froze blueberries

Cream butter and sugar. Add the rest of ingredients and mix until moistened. Add 2 cups fresh or frozen blueberries and stir gently. Spray 9 x 13 cake pan and pour batter in. Bake at 375 degrees for at least 20-25 minutes. Use toothpick to check for doneness.

Gourmet Chicken Garlic Pizza

2011-04-22T10:20:00.000-07:00

Gourmet Chicken Garlic Pizza adapted from Tammy's Recipes

Crust Ingredients:

1 cup warm water (115 degrees)
1 teaspoon sugar
1/2 teaspoon salt
2 cups all-purpose flour or bread flour
2 teaspoons active dry yeast

Sauce Ingredients:

2/3 cup ranch dressing
4 cloves of garlic, minced

Toppings:

12 ounces (3 cups shredded) mozzarella cheese
2 ounces (1/2 cup shredded) cheddar cheese
1/4 cup grated Parmesan cheese
1 cooked chicken breast, shredded
2 Roma tomatoes, diced
1/4 cup (packed) coarsely slice green onion tops

Instructions:

1. In a medium mixing bowl, combine water, sugar, and salt. Add flour and yeast all at once, and stir until a soft dough forms. Add additional flour if needed, and knead gently for 5-10 minutes, until dough is smooth and elastic.

Or, you can mix this dough in a stand mixer, until soft and elastic. Dough can be somewhat sticky.

2. Butter or grease a 16-inch round pizza pan. Using your buttery hands, lift the soft, sticky dough onto the pizza pan and gently spread to the edges.

3. In a 1-cup measuring cup, mix the ranch dressing and minced garlic. Use a spoon to spread the sauce mixture over the crust.

4. In a medium mixing bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.

5. Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.

6. Bake pizza in a pre-heated 425-degree oven for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.

7. Remove pizza from oven, allow to cool slightly, and slice.

Chocolate Chip Cheesecake Bars

2011-04-22T10:14:00.000-07:00

Chocolate Chip Cheesecake Bars adapted from Cooking with Libby who was guest posting on Mommy's Kitchen

1 - (30 oz.) pkg. of chocolate chip cookie dough, such as Pillsbury
1 - (8 oz.) packages of regular Cream Cheese, room temperature
1 - egg
1/4 - cup granulated sugar
1/2 - tsp. vanilla extract

Preheat oven to 350 degrees. Cut chocolate chip cookie dough in half. Cover the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

While baking, beat the cream cheese, egg, sugar, and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK :)

Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Mozzarella Stuffed Meatballs

2011-04-20T09:45:00.000-07:00

Mozzarella Stuffed Meatballs adapted from Picky Palate

2 tablespoons extra virgin olive oil
1 pound lean ground beef
1 large egg
1/2 cup finely chopped white onion
1/2 cup Panko bread crumbs
1/2 cup fresh grated parmesan cheese
1/4 cup milk
2 tablespoons minced garlic
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
4-5 drops of Tabasco (or more if you'd like)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
Ten 1-inch Mozzarella balls (I used the marinated kind in oil and seasoning)

1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
3. Serve over top your favorite marinara sauce and spaghetti.

Chicken Dinner in the Slow Cooker

2011-04-17T10:31:00.000-07:00

Chicken Dinner in the Slow Cooker Eat at Home

chicken (boneless or with bones)
potatoes, chopped
carrots, chopped
onion, sliced
about 2 cups (or 1 can) of chicken broth
1 can cream of chicken soup
salt and pepper

The amounts are dependent on how many people you’re cooking for.

Place the chicken on the bottom of the crockpot. Put the veggies on top of the chicken. Stir the broth and soup together with the salt and pepper. Pour over the veggies and chicken. Cook on high for 5-6 hours or low for 7-8 hours.

Cheese Stuffed Meatloaf

2011-04-17T10:20:00.000-07:00

Cheese Stuffed Meatloaf adapted from Full Bellies, Happy Kids
1/2 cup crushed saltines or bread crumbs if you don't have the saltines around
2 pounds ground meat (beef, sausage, turkey or a mix)
1 egg
2 teaspoons crushed garlic
1/2 onion, chopped
salt and pepper to taste
1/4 cup ketchup
2 tablespoons Worcestershire sauce
cheese ( I used sliced swiss and some shredded cheddar cheese)
8 oz can tomato sauce

Preheat oven to 350°. Spray loaf pan with non stick cooking spray.

In a large bowl, mix together meats, bread crumbs, egg, garlic, onion, salt and pepper, Worcestershire sauce and ketchup. Don't over mix, just mix with your hands until everything is combined well. Split meat mixture in half. Place half in the pan. Layer with the cheese slices and the shredded cheese. Top with second half of the meat mixture, then go around the edges and make sure you seal the meatloaf to keep the cheese inside. Pour tomato sauce over the top and then bake for about 60 minutes or until meat is done.

Homemade White Castle Sliders

2011-04-17T10:09:00.000-07:00

Homemade White Castle Sliders adpated from Smockity Frocks

2 lbs. 80/20 ground beef
dried onion flakes
seasoning salt
2 packages of 12 dinner rolls
cheese slices
pickle slices

Chunk a bunch of dried onion flakes in the bottom of a 9×13 pan. Smash 2 pounds of ground beef into the dish and sprinkle with seasoning salt. Bake in 400 oven for 25 minutes. The meat will shrink, so you can cover the entire thing with 6 slices of cheese. Cut into preferred sizes. Slide onto buns and top with pickles.

Pepperoni Pizza Twist

2011-03-31T09:39:00.001-07:00

Pepperoni Pizza Twist adapted from Pampered Chef
1 package (3.5 ounces) pepperoni slices, diced
1 can (3.25 ounces) pitted ripe olives, drained and chopped (I omit this)
1 T. parsley
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 egg
1 teaspoon Italian Seasoning Mix
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 can (15 ounces) pizza sauce, warmed (optional)

1. Preheat oven to 375ºF. Dice pepperoni. Chop olives using. Snip parsley using kitchen shears. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic; mix well.

2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices (I slice it into about 7 big pieces). Serve with warm pizza sauce, if desired.

Cheesy Skillet Chicken and Rice with Green Beans

2011-03-24T08:54:00.001-07:00

Cheesy Skillet Chicken and Rice with Green Beans adapted from Mel's Kitchen Cafe

4 boneless, skinless chicken breasts (about 1 1/2 pounds) (or however many you need to feed your family)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese

Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

Pasta Pomodoro

2011-03-08T17:49:00.000-08:00

Pasta Pomodoro adapted from Cafe Zupas

1 box Angel Hair Pasta
2 tablespoons extra virgin olive oil
1 small onion, diced
4 cloves of garlic, pressed
1 28 oz can petite diced tomatoes
1 1/2 t. basil
salt and pepper to taste

1. Set a pot of water on the stove. Add 1 teaspoon salt. Turn on high and start boiling.

2. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and saute for a few minutes.

3. Then add the minced garlic and basil and saute for an additional minute or two.

4. Add can of tomatoes, including juices and bring sauce to a simmer and allow the flavors to meld for a couple of minutes Simmer while your pasta is cooking. Add salt and pepper to taste to tomatoes.

5. Top with Parmesan cheese

Cheesy Chicken Bacon Green Bean Pot Pie

2011-02-22T18:32:00.000-08:00

Cheesy Chicken Bacon Green Bean Pot Pie adapted by Picky Palate

1/2 lb bacon sliced into 1/2 inch pieces
3 chicken breasts, cooked and shredded
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
12 oz bag of green beans
1 stick butter
1/2 Cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
2 Cups chicken broth
1 1/2 Cups shredded cheddar cheese
1 sheet puff pastry thawed

Preheat oven to 350 degrees F. Cook bacon in medium dutch oven over medium heat until browned and crisped. Transfer bacon to a paper towel lined plate then discard all but 2 Tablespoons of bacon drippings. Saute onions in remaining bacon drippings until softened, about 5 minutes, stir in garlic and cook for a minute. Reduce heat to low. Boil green beans in pot for 5 minutes, until just fork tender. Transfer beans to a ice water bath. Add beans to onions and garlic along with the crisped bacon and cooked shredded chicken.

To make sauce melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper until well combined then whisk in chicken broth until thick and creamy, for about 3-4 minutes. Once hot and creamy stir in shredded cheese until melted. Pour cheese sauce over beans then transfer to a 9 inch pie plate. Trim square puff pastry edges to more of a round (does not have to be perfect). Lay puff pastry over beans, folding edges under. Cut 4-5 slits to allow for steam to escape. Bake for 35-40 minutes or until puff pastry is nice and golden. Let cool for 15 minutes before slicing into.