Wednesday, September 28, 2011

Honey Garlic Chicken

4 boneless, skinless chicken thighs 3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey

Put the chicken into slow cooker.
Combine the rest of the ingredients, then pour evenly over the top
Cook on low for 5 hours.
Serve with basmati rice and steamed or roasted vegetables.

Tuesday, September 27, 2011

Ricotta Stuffed Clementines


  • One 32-ounce container ricotta cheese
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure almond extract
  • 8-12 clementines 
    1. In a bowl, combine the ricotta, confectioners’ sugar, vanilla and almond extract. Stir until well combined. Slice each clementine in half crosswise (the peels will serve as cups), then run a spoon between the peel and the flesh and lift out all the segments as a whole. Divide the flesh into individual sections with your fingers and set aside enough of them (three for each clementine half) for garnish. Squeeze out 1 tablespoon of juice from the remaining segments and add to the ricotta mixture. Fill each clementine cup until mounded with the ricotta mixture, then decorate with the reserved clementine sections. Refrigerate the cups until ready to serve.

    Thursday, September 22, 2011

    Buffalo Chicken Dip

    4 boneless skinless chicken breast halves, (about 2 pounds), boiled, drained & shredded with 2 forks (You can use the crock pot for this step.)
    1 - 12 ounce bottle of Frank's Hot Sauce
    2 - 8 ounce packages cream cheese
    1 - 16 ounce bottle of Ranch or Blue Cheese dressing
    1/2 cup chopped celery
    8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo

    Preheat oven to 350 degrees. In a 13x9 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch/Blue Cheese dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a second layer.

    Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and sturdy tortilla chips.

    Tuesday, September 20, 2011

    Carmelized Onion & Apple Tart


    2 tablespoons olive oil
    2 medium onions, sliced
    2 red apples (such as Braeburn or Gala), cut into small pieces
    Salt and Pepper
    2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
    1/2 cup sour cream


    Heat oven to 400ยบ F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.

    Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with sour cream, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

    Made for Craft Night at Emily's September 2011. Made 18 pieces - Might want to half it for a smaller gathering.

    Pull-Apart Cheese Bread

    1 loaf round sourdough bread, unsliced
    1/2 pound grated jack cheese (1 eight-ounce package)
    1/2 yellow onion, cut into thin slivers
    1/2 cup chopped parsley
    4 tablespoons butter, melted

    Preheat oven to 350 degrees. 

    Cut bread into diagonal slices, about 1 inch apart, stopping before you cut through the bottom of the loaf. 

    Cut bread in the opposite direction in the same manner, creating diagonal shaped cubes, taking care not to cut through to the bottom.

    Carefully stuff the space in between each cube with cheese, onions and parsley, then drizzle with melted butter.  

    Wrap in foil and place in the oven for 20 minutes. Unwrap the top of the loaf and bake for 15 minutes more, to crisp up the crust. Serve immediately.


    Thursday, September 15, 2011

    Sweet & Savory Squash Bowls

    2 small to medium acorn squash (the halves should be the size of a small bowl)

    Filling Ingredients:
    16 ounces Italian sausage
    1-2 tablespoons olive oil (divided)
    2 cloves garlic, minced
    1/3 cup sweet onion, chopped
    1 1/2 teaspoons red pepper flakes
    1/2 teaspoon Italian herb mix
    1/2 cup roasted red peppers, chopped
    1/4 cup reconstituted sundried tomatoes or roasted tomatoes, chopped
    1/2 cup drained canned artichoke hearts, chopped
    2 cups fresh baby spinach
    1/4 cup fresh basil, sliced into thin ribbons
    Salt and pepper as needed

    Italian Bread crumbs
    Salt and Pepper
    4 tablespoons water
    1/2 cup hard cheese such as parmesan or pecorino cheese, finely grated

    Wash, halve, and scrape the inside of the squash. Place the squash in a microwave safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use.

    Pan fry crumbled sausage, olive oil, onions, garlic, red pepper flakes, and herbs on medium heat. When sausage is almost cooked through, add chopped roasted red peppers, sundried tomatoes, and artichoke hearts. Cook with turkey until turkey is cooked through. Add 1/4 cup water if it seems dry. Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and salt as needed. Remove from heat.

    Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves and sprinkle with a pinch of black pepper. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a thick layer of grated cheese.

    Broil just until cheese is lightly browned.