No need for yeast or kneading. This recipe uses refrigerated pizza dough. It's chewing and soft and goes with any meal.
Ingredients
1 tube of refrigerator pizza dough oil, any kind you like 2 tablespoons of fresh herbs salt
Open 1 can of refrigerated dough and roll out until it's roughly the size of your rectangular pan. Oil the rectangular pan and transfer the dough. Stretch it out to the sides and lightly cover with oil. Cover and let rise for 30 minutes.
With your fingertips, make divots all over the dough. Add some more oil and about a 1 tablespoon of fresh herbs and lightly salt to taste. I used thyme but rosemary is traditional and basil would be good. Pre-heat the oven to 425.
Bake for 10 minutes, remove and add the remainder of the herbs and bake until golden brown. Watch carefully as it can burn quickly. Don't worry if it puffs up in the center, it will go back down once it cools.
Serve warm. Garnish, if you'd like, with grated cheese or more herbs.
This is a wonderful and easy to make side dish that is full of flavor and nutrition, especially high in vitamin A and C and fiber. If you don't have or like kale, try spinach or any other hardy green.
Ingredients: 1/2 lb of kale 1 cup of shredded carrot 1/4 cup of leeks or onions, shredded 3 cups of chicken or vegetable broth salt and pepper to taste 3 strips of cooked bacon
Remove the stems of the kale and chop into 1" pieces...or buy it that way. Unlike most other prepared vegetables, it's about the same price in most stores.
Put the kale, carrot and leeks into a large pan and add the broth. Cover and bring to a boil over medium heat.
Uncover and stir. Simmer uncovered until most of the liquid has evaporated and the kale is wilted and tender, stirring occasionally. Salt and pepper to taste, the amount will also depend upon the broth you used.
Present in a large bowl and top with bacon. That's it! Elegant and healthy cooking that's so easy, but so impressive looking. And it tastes good too.
Looking for a tasty and quick meal that's healthy too? This is full of flavor and can be done in just minutes. The recipe serves 2 but can be doubled or tripled easily.
4 Tablespoons of butter 2 small zucchinis, cut into 1/2 inch slices 1/2 red onion, chopped course 1/2 purple or green pepper, chopped 1 clove garlic, smashed then chopped fine Salt 1/2 pound of raw, peeled, deveined shrimp 1/4 cup of sherry 1 cup of cooked rice 1/2 cup cooked corn 1 Tablespoon each of fresh parsley, thyme, tarragon and rosemary, all chopped fine Here's the easy part:
Put 2 Tablespoons of butter in a skillet and heat on medium heat until melted. Add zucchini, onion and peppers. Stir often until softened. Add garlic. Add salt to taste. Saute a minute more then remove from heat and set aside.
Put 2 more Tablespoons in a skillet and heat on medium heat until melted. Add shrimp and cook on each side for 3 minutes or until mostly done and pink. Add sherry and saute a minute or two more. Add the rice and corn and herbs until warmed through and all liquid is absorbed, no longer than a minute.
Serve. Eat. Enjoy. Forget that you are eating 4 Tablespoons of butter...it's delicious and the other ingredients are very good for you.
With a filling that stays in place, this is a hearty "to-go" breakfast. If you are averse to Spam, which I can hardly believe of anyone, then use could use ham.
These freeze great and can be microwaved to warm them up, or even put into a toaster oven for a short time. You can also eat them cold. What could be better than cold eggs and Spam all wrapped in cheesy goodness?
1 frozen bread dough, thawed flour 6 eggs, beaten 1/2 can spam, diced 1/4 onion 5 sliced of American cheese, torn into quarter pieces salt and pepper to taste Non-stick cooking spray
Preheat oven to 350 degrees.
Divide the dough in half and roll into 2 rounds - adding flour if necessary to stop sticking - to about 6 inches in diameter then set aside to rest.
Fry diced spam and remove to a separate bowl to cool. Add beaten eggs and onion to pan and season with salt and pepper (go light on the salt, Spam has quite a bit already). Scramble by constantly stirring until eggs set but have a gloss to them. Set those aside in a separate bowl to cool.
Roll both pieces of the dough out to 1/8 inch. Cut each into 4 pieces so you have 8 total.
Spray a non-stick cookie sheet or jelly roll pan with non-stick cooking spray.
When eggs and Spam are completely cooled, put 1/8 of each on a square. Then place 1/8 of the cheese on top. Pull up on the sides to form a ball and place the ball seam side down on the cookie sheet.
Bake for 25 to 30 minutes or until golden brown.
Let cool on a rack for 5 minutes before serving. Refrigerate left-overs.
This isn't just any French Dressing. This is the absolutely best French Dressing I've ever tasted; maybe the best dressing - in general - that I've ever created. It's so easy to make, you'll wonder why you ever bought dressing.
1 cup of vegetable oil 2/3 cup of ketchup 1/2 cup sugar 1/2 cup red wine vinegar 2 Tablespoons finely chopped red onion 1 Tablespoon of lemon juice 1 teaspoon paprika 1 teaspoon salt pinch of pepper
Put all ingredients in a bowl and whisk until completely mixed, about 1 minute. Put into a quart canning jar with a tight fitting lid and shake vigorously for 30 seconds. Refrigerate for 4 hours. Shake again before serving.
A great ranch that combines tangy with spicy. Use as a dip or dressing. Either way, you will find this quick dressing a surprisingly tasty accompaniment to your veggies.
1 cup mayonnaise 1/4 cup buttermilk 3 teaspoons of wing sauce, or hot sauce (Frank's is good) 1 Tablespoon of lemon juice 1 Tablespoon Cajun seasoning (Emeril makes a Bayou that's good) 1 teaspoon Dijon mustard 1 teaspoon salt 1/4 teaspoon cayenne powder 2 green onions, sliced thinly 1 celery stalk, diced Combine mayo, buttermilk, hot sauce, lemon juice, mustard, salt and cayenne. Fold in onion and celery. Use an air tight container and refrigerate.
A wonderful dressing for greens or any vegetable. The cheese shines through a tangy ranch flavor.
1 cup low-fat sour cream 2 Tablespoon grated Parmesan, or your favorite cheese 1 Tablespoon lemon juice 1 Tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1/2 clove garlic, minced Salt and Pepper to taste
Mix all ingredients together, put into a pint canning jar and shake for 10 seconds.
A first of several dressing recipes featured in the month of June 2014. All these recipes require is a pint jar, a lid and the ingredients. Delicious, quick and fresh, these are so easy to make you'll wonder why you didn't make your own dressings before. Check them out all month!
This dressing is tangy, sweet and so easy to make with just 4 ingredients and a canning jar.
4 Tablespoons of honey 2 Tablespoons of Dijon mustard 1/4 cup cider vinegar 1/2 cup vegetable oil
Put all the ingredients in a pint canning jar with a lid. Shake until completely mixed.
Without mentioning any brand names, this recipe is a great replica of a famous white dressing you've probably seen next to the mayonnaise in the grocery store. This isn't difficult but it is very important that you follow the directions, especially about how to stream in the oil. If you do it as directed, it is really, really good and tastes like the real thing. 5 teaspoons of white vinegar 4 teaspoons of sugar 1/4 + 1/8 teaspoon salt 1/4 teaspoon lemon juice
1 egg yolk
1 cup of vegetable oil
pinch paprika pinch garlic powder
Combine first 4 ingredients in a glass bowl. Whisk until dissolved. Set aside.
In a separate bowl, whisk the egg yolk for 30 seconds. Add half of the first mixture and whisk for another 30 seconds.
With the whisk attachment of a mixer, whisk the egg mixture while drizzling in the oil a few drops at a time. This will take awhile but it's very important that you drizzle the oil in slowly. Don't whisk by hand, you have to use a mixer. When you are half-way through the oil, add the other half of the lemon juice mixture, the paprika and the garlic. Whisk together (with the mixer) for about 15 seconds. Continuing whisking with the mixer while adding in the other half of the oil. This second half can be drizzled in faster.
Keep the dressing refrigerated. It will last a week or 10 days if kept chilled.
*This uses a raw egg yolk and vinegar. The vinegar and refrigeration should take care of the low chance that there is any bacteria in the egg. However, if eating raw egg concerns you, you can use pasteurized eggs.
These are absolutely delicious with all of the flavor of mushroom soup stuffed into a crust.They are wonderful appetizers or a late night snack. I used crimini mushrooms but any fresh mushrooms will work. 1 package (8 ounces) of cream cheese, softened 1/2 cup butter, or margarine, softened 1 1/2 cups of all-purpose flour
Filling 1/4 pounds of fresh mushrooms 1/2 red onion, finely chopped 1 Tablespoon butter 2 Tablespoons of sour cream 1 Tablespoon flour 1/4 teaspoon salt 1 egg 2 teaspoons water
Beat cream cheese and butter until smooth.
Gradually add the flour while continuing to beat the mixture. Shape into a ball and cover and refrigerate for 1 hour.
Meanwhile, saute the mushrooms and onion in butter until they are tender. Add the sour cream, flour and salt. Remove from heat and set aside.
Roll dough into 1 inch balls and flatten into 3 inch discs. Put back in the refrigerator for 15 minutes if they become too soft. In a small bowl, beat the egg and water and brush over each 3 inch disc. Place about 1 teaspoon of mushroom mixture in the center of each disc, fold pastry over and seal edges. Brush the tops with the egg wash.
Bake at 450 degrees for 10-15 minutes until golden brown.
Remember when coconut cream eggs were covered with thick chocolate instead of a light coating of brown stuff that resembled wax? And they were filled with lots of creamy coconut not chalky coconut toothpaste, remember? These are the real thing - creamy, coconutty, (yes, that's a word) and made with real chocolate that melts when you hold it, like chocolate should. Enjoy!
4 ounces of cream cheese 1/2 tablespoon of butter, softened - no substitutions 2 cups of powdered sugar 1 cup of sweetened coconut flakes
2 cups of semisweet chocolate 1 tablespoon of coconut oil, or any shortening
In a mixing bowl, whip cream cheese and butter until smooth and light. Add sugar and coconut and continue whipping until completely incorporated. Refrigerate for 1 1/2 hours.
Mold rounded tablespoons of mixture into egg shapes and place on wax paper lined tray. Freeze for 2 hours.
Cut chocolate into small pieces, or use chocolate chips. Melt chocolate and shortening in a microwave for 30 seconds, then 10 second intervals until just melted. Be careful not to overheat.Dip eggs into chocolate to coat and return to wax paper. Refrigerate until hardened.
These are sugary, sweet, buttery pull-apart buns with a fluffiness that melts in your mouth. Once you start eating them, it's really hard to stop. They bake up in about 25 minutes and take only a few minutes to put together. It will take much less time to see them disappear once you put them out.
1 can of small (10 biscuits) refrigerator buttermilk biscuits 1/2 cup sugar 1/4 cup dried cranberries 2 teaspoons grated lemon peel 4 Tablespoons butter, melted
Heat oven to 375 degrees.
Line the bottom of a 8 or 9 inch round cake pan or casserole dish with parchment paper.
Separate dough into the 10 biscuits then quarter each of them.
In a medium bowl, mix sugar, cranberries and lemon peel.
Dip biscuit pieces into butter then sugar mix to coat and place in bottom of cake pan in a single layer. Sprinkle with any left over sugar mix and drizzle with leftover butter, if any is left.
Bake until it starts to turn golden brown, about 25 minutes.
Run a knife along the side of the pan to loosen. Place a plate on top, turn the plate and pan over, then lift the pan off of the biscuits. Pull the parchment paper off. You can serve it like that or flip over again to show the other side up.
An appetizer made with cheese, bread and butter; what's not to like? Use your favorite kind of bread. Mine is potato rolls so I used over-sized potato rolls for this, but a whole loaf works too. You can even use whole wheat bread and pretend it's healthy.
1 round loaf of bread or two over-sized rolls 1/2 lb sharp cheddar cheese 1/2 lb Swiss cheese 1/2 cup butter, melted 1/2 cup chopped green onions 2 teaspoons of poppy seeds
Preheat oven to 350 degrees. Cut bread crosswise into 1 inches slices to within 1/2 inch of the bottom. Repeat cuts in the opposite direction.
Cut cheese into 1/4 inch slices and break into pieces. Place the cheese in all the cuts.
In a small bowl, mix butter, green onions and poppy seeds. Drizzle over the bread.
Wrap in foil and place on baking sheet. Bake 15 minutes, unwrap and back until starting to brown and cheese is melted, about another 10 minutes.
If you've ever made Pastitsio, you'll immediately recognize that this is not it. However, if you've never made Pastitsio, this is a great dish to try because it's easy to make and has the same elements, and of course, it tastes really good. I just call my version a pasta bake and eliminate any confusion. The topping is tangy, which compliments the creamy texture. The tomato sauce is not only delicious, it can be used as a base for any pasta dish. The casserole easily comes out in perfect squares and makes a pretty and impressive dish.
1 Tablespoon olive oil 1 lb of ground lamb, you can also use ground pork or chicken 1 onion, chopped 2 garlic cloves, minced fine 2 Tablespoons tomato paste 1/4 cup flour 1 cup of chicken broth 1/4 cup dry white wine 2 tomatoes, sliced 4 oz (1/2 cup) pasta shapes, with ridges works best 1 lb Greek yogurt 2 eggs salt and pepper
Preheat oven to 375 degrees.
Heat the oil in a large pan and ground meat. Cook, stirring often, until it starts to brown and then add onion and garlic until meat is completely browned and onions are tender.
Stir in tomato paste and flour and combine until meat is coated. Saute for 1 minute so the flour doesn't taste raw and to deepen the flavor of the paste. Gradually stir in the broth and wine and season to taste with salt and pepper. Bring to a boil then lower the heat and simmer for 20 minutes.
In the meantime, bring a pot of salted water to a boil and cook the pasta until al dente. Set aside to cool.
Mix together eggs and yogurt and add cooled pasta.
To assemble, pour meat mixture in the bottom of a 9 x 11 casserole dish. Arrange tomato slices on top, then spoon the yogurt/pasta/egg mixture on top of that. Bake until the top starts to brown, about 1 hour to 1 hour 15 minutes. Cut into squares and serve immediately, no need to cool.
