White Pizza Dip

White Pizza Dip

serves about 6-8

1 pint grape tomatoes, tomatoes cut in half

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 (12 ounces) blocks cream cheese, softened

8 ounces mozzarella cheese, freshly grated

8 ounces provolone cheese, freshly grated

1/4 cup finely grated parmesan cheese + more for garnish

4 garlic cloves, minced or pressed

1/4 cup freshly chopped basil leaves

2 tablespoons freshly chopped thyme leaves

1/2 tablespoon freshly chopped oregano leaves

crackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.

While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.

Risotto with Chicken, Bacon and kale (or Spinach)

 Recipe: Risotto with bacon and kale (I used Spinach)

Courtesy of Giada De Laurentiis

Ingredients

• 4 slices bacon, chopped coarsely
• 1large onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup arborio rice
• 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
• 1 roasted carrot, chopped (from roasted chicken with root vegetables)
• 1 roasted parsnip, chopped (from roasted chicken with root vegetables)
• 1 roasted shallot, chopped (from roasted chicken with root vegetables)
• 1/2 cup freshly grated Parmesan cheese

Preparation

Place a rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.

Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale, chicken, roasted vegetables and 1/4 cup low sodium chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

So the changes I made - roasted chicken (can use a Costco one) no Parsnips (didn't find them), no Shallots (added extra onion in the beginning - shallots too expensive), roasted carrots as the risotto was cooking.    I used Spinach - not kale - didn't take 5 min. to wilt, and was delicious but gets funny looking if there is leftovers.   Personally I love extra carrots and made it look pretty with the spinach.  Next time Mushroom risotto?  loved it!

Apple, Brie and Honey Bruschetta

Apple, Brie and Honey Bruschetta

Toasting the baguette slices first yields an extra-crispy bruschetta. For something a bit less crunchy, skip the toasting step and go right to melting the brie on the baguette slices. Plain toasted pecans or walnuts are perfect, but for an extra spicy sweet kick try using cinnamon sugar pecans. Use whatever apples are your favorite eating apples. I used Honeycrisp apples, but I think a tart apple like Grannysmith would nicely contrast the sweet honey.

Ingredients

1 baguette, cut into thin slices
6 to 8 ounces brie
1 to 2 fresh apples, thinly sliced
1/4 to 1/2 cup toasted* or cinnamon sugared pecans, finely chopped
honey, for drizzling

Directions

Preheat oven to 425°F.

Lightly spray or brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast for about 5 minutes or until light browned, flipping once about halfway through.

Remove baguette slices from oven. Top each with a generous slice of brie and continue baking until brie melts. (It just takes a few minutes, so keep a close eye on it!)

Top with thin apple slices and chopped pecans. Drizzle with honey. Devour immediately.

*Note: To toast pecans, preheat oven to 350°F. Toss nuts in melted butter (totally optional!). Lay pecans in a single layer on a baking sheet and bake until fragrant, about 5 minutes. Keep an eye on them because they burn quickly!

Lemon/Tomato/Caper Sauce

Lemon/tomato Caper Sauce for Chicken or Fish -   Recipe created by Sandy Bishop

Also good with Tilapia (I like to bread it with ground almonds)

I bread the chicken then make the sauce -  set aside to make the rest of dinner.

Breaded Chicken Breasts:

Chicken Breast

egg or buttermilk

flour

Panko Bread crumbs

parmesan cheese (I just use the canned)

butter/oil for cooking

Cut Chicken breast in half - (to make it thinner)

Dip in flour, then egg or buttermilk, then in bread crumb mixture - set aside to set - (breading will stay on better).  Cook in butter/oil 3 minutes or so on each side - 

Lemon/tomato Caper Sauce 

1 lemon - juiced

1/4 cup capers rinsed and drained

1/2 cup white grape juice (some say wine - I use juice)

3 tomatoes chopped

Salt (to taste)

Pepper  (to taste)

Cream - 1/2 cup?  

Flour 2-3 tablespoons

Parsley (optional)

In sauce pan - lemon juice, tomatoes, capers, white grape juice, salt, pepper.  Cook until tomatoes are soft, about 4 minutes?   Mix flour with part of the cream.  Stir into sauce until thickened.  Add cream to make it a nice consistency.  Cook two more minutes.  Cover and set aside until ready to eat.  

Good with pasta (orzo, angel hair, linguini)  

Fresh Peach Pie

I think this is what got this all started- I am making peach pie today and couldn't find the recipe...so here you go! I keep asking Mom for recipes I don't have or can't find and she's probably getting tired of it :)

Fresh Peach Pie

3 tbsp butter

1 tbsp lemon juice

8 - 10 fresh peaches

1/2 cup flour

3/4 cup sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

Pie crust

Pie crusts for top and bottom - rolled out 

 

Pre - heat oven to 425

In separate bowl combine and set aside:  flour, white sugar, cinnamon and nutmeg

In another large bowl:  8-10 fresh peaches - peel and sliced, lemon juice.   Toss gently

Add flour/sugar mixture to peaches - stir gently.

Place bottom crust in pie tin - add peaches.  Dot with butter.  

Place top crust on - brush (or finger) with a cream and sprinkle with sugar.  

Bake at 425 for 35-40 minutes - or until done.  

(Place foil around the crust - bake for 25 minutes and remove for the remainder 10 minutes of baking)