3 Tbsp. white wine vinegar
3 Tbsp. minced fresh basil
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/2 tsp. kosher salt
1/3 cup olive oil
4 cups torn green leaf lettuce
2 cups torn radicchio
Pulse together vinegar, basil, lemon juice, Dijon, sugar, and salt in a blender or food processor. With machine running, drizzle in oil and blend until emulsified.
Toss lettuce and radicchio with vinaigrette until coated right before serving.
Thursday, June 16, 2011
Baked Apple French Toast
20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Topping
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup
Arrange 10 slices of bread in a greased 13 inch x 9 inch baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
Easy Fruit Tart
2 tablespoons butter, melted
2 tablespoons sugar
1 (8ounce) package cream cheese, softened
6 tablespoons orange marmalade
2 kiwifruit, peeled, sliced, halved
1 nectarine or peach, thinly sliced (may substitute 1 cup frozen peach slices, thawed, well drained)
1 cup fresh strawberries, stems removed, cut in half
Heat oven to 400 degrees, Unfold pastry on lightly floured surface. Roll out pastry into 14x10 inch rectangle. Place onto ungreased baking sheet. Brush edges of rectangle with water. Fold over 1/2 inch on all sides; press with tines of fork to seal edges. Prick pastry thoroughly with fork. Brush with butter; sprinkle with sugar.
Bake for 10 to 12 minutes until golden brown. Cool 10 minutes.
Meanwhile, mix cream cheese and 4 tablespoons orange marmalade in medium bowl. Gently spread over crust. Arrange fruit over cream cheese mixture. Melt remaining orange marmalade; brush over fruit.
Wednesday, June 15, 2011
Chicken Cheese Lasagna
1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter
1/2 cup all purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups (16 ounces) shredded part skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
2 cups (15 to 16 ounces) ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken
In a large saucepan, saute onion and garlic in butter until tender. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13 inch x 9 inch baking dish; cover with one-third of the noodles. Top with half of the ricotta mixture, half of the spinach and half of chicken.
Cover with one-quarter of the cheese sauce and one-third of noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
Sprinkle remaining Parmesan cheese over all. Bake at 350 degrees, uncovered, for 35-40 minutes. Let casserole stand 15 minutes.
1 garlic clove, minced
1/2 cup butter
1/2 cup all purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups (16 ounces) shredded part skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
2 cups (15 to 16 ounces) ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken
In a large saucepan, saute onion and garlic in butter until tender. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13 inch x 9 inch baking dish; cover with one-third of the noodles. Top with half of the ricotta mixture, half of the spinach and half of chicken.
Cover with one-quarter of the cheese sauce and one-third of noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
Sprinkle remaining Parmesan cheese over all. Bake at 350 degrees, uncovered, for 35-40 minutes. Let casserole stand 15 minutes.
Thursday, February 3, 2011
Cheddar and Bacon Loaf
1 16 ounce loaf baguette style French bread
1/2 of an 8 ounce package (1 cup) shredded sharp cheddar cheese
1/2 cup butter, softened
1/3 cup cooked bacon pieces
2 medium green onions, sliced (1/4 cup)
2 teaspoons yellow mustard
1 teaspoon lemon juice
Preheat oven to 350 degrees. Use a serrated knife to cut bread crosswise into 1 inch slices, cutting to but not through the bottom crust.
In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.
Bake for 10-15 minutes or until bread is heated through and cheese is melted..
1/2 of an 8 ounce package (1 cup) shredded sharp cheddar cheese
1/2 cup butter, softened
1/3 cup cooked bacon pieces
2 medium green onions, sliced (1/4 cup)
2 teaspoons yellow mustard
1 teaspoon lemon juice
Preheat oven to 350 degrees. Use a serrated knife to cut bread crosswise into 1 inch slices, cutting to but not through the bottom crust.
In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.
Bake for 10-15 minutes or until bread is heated through and cheese is melted..
Teacake Pumpkins
Cookie
2 cups all purpose flour
1 cup butter, softened
1 cup finely chopped pecans
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
Glaze
2 cups powdered sugar
1 teaspoon light corn syrup
3-4 tablespoons water
red and yellow food coloring
Decorations
orange decorator sugar
small green gumdrops, cut in half
Heat oven to 235 degrees. Combine all cookie ingredients in a large bowl. Beat at low speed , scraping bowl occasionally, until well mixed.
Shape dough into 1 inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 22 minutes or until very lightly browned.. Carefully remove from cookie sheets to wire cooling rack; cool completely.
Combine powdered sugar and corn syrup in medium bowl; beat at medium speed, adding enough water for desired glazing consistency. Add red and yellow food color, 1 drop at a time, until desired orange color.
Dip tops of cooled cookies into glaze, allowing excess to drip off. Place onto waxed paper. Sprinkle with decorator sugar. Immediately attach gumdrop half to cookie for stem. Allow glaze to harden; store in loosely covered container.
2 cups all purpose flour
1 cup butter, softened
1 cup finely chopped pecans
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
Glaze
2 cups powdered sugar
1 teaspoon light corn syrup
3-4 tablespoons water
red and yellow food coloring
Decorations
orange decorator sugar
small green gumdrops, cut in half
Heat oven to 235 degrees. Combine all cookie ingredients in a large bowl. Beat at low speed , scraping bowl occasionally, until well mixed.
Shape dough into 1 inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 22 minutes or until very lightly browned.. Carefully remove from cookie sheets to wire cooling rack; cool completely.
Combine powdered sugar and corn syrup in medium bowl; beat at medium speed, adding enough water for desired glazing consistency. Add red and yellow food color, 1 drop at a time, until desired orange color.
Dip tops of cooled cookies into glaze, allowing excess to drip off. Place onto waxed paper. Sprinkle with decorator sugar. Immediately attach gumdrop half to cookie for stem. Allow glaze to harden; store in loosely covered container.
Corn and Black Bean Salad
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce, and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon. Serves 6-8.
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce, and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon. Serves 6-8.
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