Saturday, February 27, 2010

Ham and Cheese Calzone

2 tbsp (30 mL) mayonnaise
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g)
1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
1/2 small onion
8 oz (250 g) Swiss cheese, grated, divided
1 tbsp (15 mL) vegetable oil, divided
2 refrigerated pie crusts
1 oz (30 g) Parmesan cheese, grated

1.Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well. Cut broccoli into small florets; dice ham. Coarsely chop onion. Grate Swiss cheese. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.

2.Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough. Press edges to seal. Brush remaining oil over dough. Make 12 slits, in three rows of four each, into top crust.

3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter.

Yield: 8 servings

Monday, February 15, 2010

White Chicken Chilli

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 5 servings.

Baked Ziti

1lb ground beef
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 teaspoon salt
1 (16 oz) package ziti pasta (cooked and drained)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees. In a large skillet add ground beef, onions and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth, oregano and salt. Reduce heat and simmer for 10 minutes.

2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13×9” baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.

3. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to over and bake for 10 minutes or until the cheese has melted.

Monday, February 8, 2010

Fried Shrimp

20 large shrimp, peeled and deveined.
Salt and white pepper, to taste.
2 medium eggs.
1 tablespoon of Dijon mustard.
1 cup of Rice Krispies.
¾ cup of Corn Flakes.
¼ cup of all-purpose flour
Vegetable oil for frying.

Season the shrimp with the salt and white pepper. Lightly beat the eggs with the mustard. In a medium-sized bowl, crush the Rice Krispies and Corn Flakes into very small crumbs.
Dip each shrimp into the flour, then the egg/mustard mixture, then the cereals mixture. Set aside on a plate until ready to fry.
Pour 1-2 inches of vegetable oil into a deep pot and heat to 350°F (180°C), as measured by a deep fat frying thermometer. Fry the shrimp in batches for about 2-3 minutes until golden brown. Remove and drain on a plate lined with paper towels.


Fajitas Marinade

1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1/2 t liquid smoke* (may add up to 2 t)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder

Marinade meat at least 4 hours