Saturday, July 28, 2007
Spinach Artichoke Squares
1 (8 oz.) can refrigerated crescent rolls
1/2 cup freshly grated parmesean cheese (I used the pre-shredded kind in the bag)
8 oz. room temperature cream cheese
1/2 cup sour cream
10 oz. thawed, frozen chopped spinach, squeezed until dry
14 oz. artichoke hearts, drained and coarsley chopped
1. Preheat the oven to 375 degrees.
2. Unroll the crescent dough and place on the bottom of a 13x9" cake pan.
3. Gently press the dough evenly into the pan and 1/2" up the sides to form a crust, paying special attention to seal the roll perforations.
4. Sprinkle the dough with 3 Tbsp. of the parm. cheese.
5. Bake for 5 minutes, the remove from oven.
6. While the crust is baking, beat the cream cheese until smooth and creamy. Add the egg, sour cream, and remaining parm. cheese - mix until smooth.
7. Fold in the spinach and artichoke hearts.
8. Spread the mixture evenly over the crust. Bake an additional 13-15 minutes, or until the crust is a golden brown and the filling is set. Can be served hot or cold.
These were a big hit - gone before the game!
Wednesday, July 25, 2007
Applebee's Tequila Lime Chicken
4 chicken breasts
1 cup shredded cheese (I used cheddar)
2 cups crumbled corn chips
1 cup water
1/3 cup teriyaki sauce
2 Tbsp. lime juice
2 tsp. minced garlic
1 tsp. mesquite liquid smoke
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. tequila (I took this up a notch - 1 Tbsp)
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. milk
2 tsp. minced tomato
1 1/2 tsp. white vinegar
1 tsp. minced canned/jarred jalapeno slices
1 tsp. minced onion
1/4 tsp. dried parsley
1/4 tsp. Tabasco sauce (any brand hot sauce will work)
1/8 tsp. salt
1/8 tsp. paprika
1/8 tsp. dried dill weed
1/8 tsp. cumin
1/8 tsp. cayenne pepper
1/8 tsp. chilli powder
dash garlic powder
dash ground black pepper
1. Prepare the marinade and let the chicken soak for 2-3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover and chill until needed.
3. When ready to prepare entree, preheat oven to high broil. Also preheat the grill to high heat.
4. When the grill is hot, cook the chicken for 3-5 minutes per side.
5. Arrange chicken in a baking pan. Spread a layer of the dressing over each piece, followed by 1/4 cup of cheese. Broil chicken for 2-3 minutes, or until cheese is melted.
Monday, July 23, 2007
Flank steak, cut into strips and marinated*
1 large onion, cut into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2-3 cloves of galic, minced
Salt & Pepper (to taste)
Shredded cheddar cheese (we hand colbyjack on hand, so I used that instead)
1. Heat your pan on med to med-high heat. Add the oil.
2. When the oil is hot, add the onion, peppers, and garlic.
3. Once the onions are starting to glaze, add the strips of beef. Season with salt and pepper.
4. Add some chopped cilantro. Stir.
5. Right before serving, sprinkle some cheese on top.
*For the marinade, I used some lime juice, EVOO, minced garlic, cumin, and fresh cilantro. However, any beef marinade will do.
2 ripe avocados
1/2 onion (1/2 c.), minced
1 can of green chilies
2 Tbsp. cilantro leaves, finely chopped
1 Tbsp. lemon or lime juice
1/2 tsp. coarse salt
Dash of black pepper
1/2 ripe tomato, seeds & pulp removed, chopped
1. Mash the avocado in a medium bowl.
2. Add the onion, cilantro, juice, salt, and pepper - mash some more.
3. Add the chilies.
4. When ready to serve, add the tomatoes.
Bacon-Wrapped Stuffed Jalapenos
6 Jalapeno peppers Shredded cheddar cheese
3 slices of bacon, cut in half
1. Cut the ends off eat pepper. Slice down the length of one side of the pepper. Gut the pepper (seeds & ribs).
2. Stuff with cheese.
3. Wrap 1/2 slice of bacon around each stuffed pepper. Seal with a toothpick.
4. Grill on a warm grill, then serve.
** After making the peppers, we have decided that this recipe was not a hit. The cheese oozed too much and left us with nearly empty peppers. Plus, the bacon did not fully cook on the grill, so a little zap in the microwave was needed.
Thursday, July 19, 2007
2 boneless, skinless chicken breasts
all-purpose flour (for dredging)
Kosher salt and freshly ground black pepper
1/8 cup extra-virgin olive oil
2 oz. (2 slices roughly) prosciutto, thinly sliced
4 oz. mushrooms, stemmed and halved
1/4 cup sweet Marsala wine
1/4 cup chicken stock
1 Tbsp. unsalted butter
1/8 cup chopped flat-leaf parsley (we did not have this, therefore it was omitted)
1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet until they are about 1/4" thick.
2. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3. Heat the oil over med-high heat in a large skillet. When the oil is hot, dredge both sides of the chicken in the seasoned flour, shaking off the excess.
4. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces do not fit comfortably into the pan. Remove chicken to a large platter in a single layer to keep warm.
5. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes. Season with salt and pepper.
6. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
7. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.