Friday, April 29, 2011
baked cream chicken taquitos- must try!!!
http://cookingcousins.blogspot.com/2011/04/baked-creamy-chicken-taquitos.html
Stuffed Pizza Rolls
YIELD 24 small rolls
BAKE @400 for 15-20 minutes
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2 T grated Parmesan cheese
marinara/pizza sauce (click here to make your own)
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
*You can use regular pizza dough, or thin crust. I used thin crust when taking these pictures.
Preheat oven to heat specified on pizza dough package. Usually it’s 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn’t see that one comin’ did ya?)
Place cheese and desired toppings on each square. (Note that you’re not putting the marinara sauce on the dough- it’s for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. For these ones pictured I used a teaspoon each of cheese, Canadian bacon, and pineapple.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I’ve used both and there’s not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I’d check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
The outsides are like garlic bread and the insides are full of oozing cheese. This might just be a perfect food.
Monday, April 11, 2011
Buffalo Chicken Salad
YIELD 4 servings
CHICKEN
1/2 cup Frank's Red Hot Sauce
1 Tbs unsalted butter, melted
1 Tbs light molasses
1/2 cup yellow cornmeal
1 Tbs cornstarch
4 (6oz) boneless, skinless chicken breasts, trimmed
1/8 tsp salt
1/8 tsp pepper
1 tbs canola oil
SALAD
3 romaine lettuce hearts (about 1 lb) torn into bite sized pieces
3 celery ribs, sliced thin
2 carrots, peeled and shredded
3/4 cup blue cheese dressing
FOR THE CHICKEN
whisk the hot sauce, butter, and molasses together in a bowl; set aside. Whisk the cornmeal and cornstarch together in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Thoroughly coat the chicken with the cornmeal mixture, pressing on the coating to help it adhere.
Heat the oil and a 12-inch non stick skillet over medium heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the chicken, reduce the heat to medium, and continue to cook until the chicken registers 160-165 degrees on an instant read thermometer, 6-8 minutes longer.
Transfer the chicken to a carving board and let rest for 5 minutes. Slice the chicken cross-wise into 1/2 inch thick pieces.
FOR THE SALAD
toss the lettuce, celery and carrots with the dressing, then divide it among four plates. Toss the chicken with the hot sauce mixture, arrange on top of the salads, and serve.
from the America's test kitchen health family cookbook
CHICKEN
1/2 cup Frank's Red Hot Sauce
1 Tbs unsalted butter, melted
1 Tbs light molasses
1/2 cup yellow cornmeal
1 Tbs cornstarch
4 (6oz) boneless, skinless chicken breasts, trimmed
1/8 tsp salt
1/8 tsp pepper
1 tbs canola oil
SALAD
3 romaine lettuce hearts (about 1 lb) torn into bite sized pieces
3 celery ribs, sliced thin
2 carrots, peeled and shredded
3/4 cup blue cheese dressing
FOR THE CHICKEN
whisk the hot sauce, butter, and molasses together in a bowl; set aside. Whisk the cornmeal and cornstarch together in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Thoroughly coat the chicken with the cornmeal mixture, pressing on the coating to help it adhere.
Heat the oil and a 12-inch non stick skillet over medium heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the chicken, reduce the heat to medium, and continue to cook until the chicken registers 160-165 degrees on an instant read thermometer, 6-8 minutes longer.
Transfer the chicken to a carving board and let rest for 5 minutes. Slice the chicken cross-wise into 1/2 inch thick pieces.
FOR THE SALAD
toss the lettuce, celery and carrots with the dressing, then divide it among four plates. Toss the chicken with the hot sauce mixture, arrange on top of the salads, and serve.
from the America's test kitchen health family cookbook
Simple Tomato Sauce
YIELD 2 cups-ish
1-28 ounce can diced tomatoes
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 Tbs tomato paste
1 tsp olive oil
1/8 tsp red pepper flakes
1 Tbs minced fresh basil leaves
salt & pepper
Pulse the tomatoes in a food processor until mostly smooth, about 10 pulses; set aside. Cook the garlic, tomato paste, oil and red pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Turn off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.
from the complete America's test kitchen TV show cookbook
1-28 ounce can diced tomatoes
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 Tbs tomato paste
1 tsp olive oil
1/8 tsp red pepper flakes
1 Tbs minced fresh basil leaves
salt & pepper
Pulse the tomatoes in a food processor until mostly smooth, about 10 pulses; set aside. Cook the garlic, tomato paste, oil and red pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Turn off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.
from the complete America's test kitchen TV show cookbook
Chicken Parmesan
YIELD 6 servings
Bake @475 for 8-10 minutes
6 chicken cutlets
[take 3 boneless, skinless chicken breasts and cut in half horizontally to yield two pieces. They should be 3/8-1/2 inch thick. Lay each piece between two sheets of plastic wrap and pound with a mead pounder or small skillet until roughly 1/4 inch thick]
1 1/2 cups panko (Japanese-style breadcrumbs)
1 Tablespoon olive oil
1/2 cup grated Parmesan cheese + extra for serving
1/2 cup flour
1 1/2 tsp garlic powder
salt & pepper
3 large egg whites (or 6 Tablespoons of store bought egg whites)
1 Tbs water
2 cups simple tomato sauce
3/4 cups part skim mozzarella cheese, shredded (about 3 ounces)
1 Tbs minced fresh basil leaves
Combine panko and olive oil in 12 inch skillet and toast over medium heat, stirring often, until really golden brown about 10-12 minutes. Transfer to a pie pan. Let cool and then add Parmesan cheese.
In a 2nd pie pan COMBINE: flour, garlic powder, 1 Tbs salt, 1/2 tsp pepper.
In a 3rd pie pan WISK: the egg whites and water together
Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet lined with foil. Pat the chicken dry with paper towels and season with salt and pepper. Dredge onc piece of chicken at a time in the flour, then dip into the egg whites, and finally, coat with the toasted crumbs, pressing on them to adhere. Lay the breaded chicken on the wire rack.
Spray the tops of the chicken lightly with vegetable oil spray. Bake @ 475 degrees until the chicken registers 150-160 degrees on an instant read thermometer, about 8-10 minutes.
Top each cutlet with 2 Tbs marinara sauce and 2 Tbs mozzarella. Continue to bake until the cheese has melted and the chicken registers 160-165 degrees, 3-5 minutes. Sprinkle with the basil and Parmesan and serve.
from the complete America's test kitchen TV show cookbook
Bake @475 for 8-10 minutes
6 chicken cutlets
[take 3 boneless, skinless chicken breasts and cut in half horizontally to yield two pieces. They should be 3/8-1/2 inch thick. Lay each piece between two sheets of plastic wrap and pound with a mead pounder or small skillet until roughly 1/4 inch thick]
1 1/2 cups panko (Japanese-style breadcrumbs)
1 Tablespoon olive oil
1/2 cup grated Parmesan cheese + extra for serving
1/2 cup flour
1 1/2 tsp garlic powder
salt & pepper
3 large egg whites (or 6 Tablespoons of store bought egg whites)
1 Tbs water
2 cups simple tomato sauce
3/4 cups part skim mozzarella cheese, shredded (about 3 ounces)
1 Tbs minced fresh basil leaves
Combine panko and olive oil in 12 inch skillet and toast over medium heat, stirring often, until really golden brown about 10-12 minutes. Transfer to a pie pan. Let cool and then add Parmesan cheese.
In a 2nd pie pan COMBINE: flour, garlic powder, 1 Tbs salt, 1/2 tsp pepper.
In a 3rd pie pan WISK: the egg whites and water together
Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet lined with foil. Pat the chicken dry with paper towels and season with salt and pepper. Dredge onc piece of chicken at a time in the flour, then dip into the egg whites, and finally, coat with the toasted crumbs, pressing on them to adhere. Lay the breaded chicken on the wire rack.
Spray the tops of the chicken lightly with vegetable oil spray. Bake @ 475 degrees until the chicken registers 150-160 degrees on an instant read thermometer, about 8-10 minutes.
Top each cutlet with 2 Tbs marinara sauce and 2 Tbs mozzarella. Continue to bake until the cheese has melted and the chicken registers 160-165 degrees, 3-5 minutes. Sprinkle with the basil and Parmesan and serve.
from the complete America's test kitchen TV show cookbook
Classic Chicken Salad
YIELD 6 servings
perfect for Costco croissants, double recipe for one package
1/3 cup light mayonnaise (Hellman's)
2 Tbs fresh lemon juice
1 teaspoon extra-virgin olive oil (omit if using regular mayonnaise)
1/4 tsp celery seed
salt & pepper to taste
1 recipe Poached Chicken for Salad, shredded (about 4 cups)
OR 2 1/2- 12.5 ounce cans of chicken breast (Costco)
2 celery ribs, chopped fine
2 scallions, minced
2 Tbs minced fresh parsley or tarragon
Whisk the Mayonnaise, lemon juice, olive oil, celery seed, 1/4 tsp salt and 1/4 tsp pepper together in a large bowl until smooth. Stir in the chicken, celery, scallions, and parsley until well combined. Season with salt and pepper to taste and let sit until flavors have blended (about 15 minutes) before serving
Yummy in sandwiches or spooned over leafy greens.
This salad can be refrigerated ahead of time for up to 1 day; season with additional salt, pepper, and lemon juice to taste before serving.
from the America's test kitchen health family cookbook
perfect for Costco croissants, double recipe for one package
1/3 cup light mayonnaise (Hellman's)
2 Tbs fresh lemon juice
1 teaspoon extra-virgin olive oil (omit if using regular mayonnaise)
1/4 tsp celery seed
salt & pepper to taste
1 recipe Poached Chicken for Salad, shredded (about 4 cups)
OR 2 1/2- 12.5 ounce cans of chicken breast (Costco)
2 celery ribs, chopped fine
2 scallions, minced
2 Tbs minced fresh parsley or tarragon
Whisk the Mayonnaise, lemon juice, olive oil, celery seed, 1/4 tsp salt and 1/4 tsp pepper together in a large bowl until smooth. Stir in the chicken, celery, scallions, and parsley until well combined. Season with salt and pepper to taste and let sit until flavors have blended (about 15 minutes) before serving
Yummy in sandwiches or spooned over leafy greens.
This salad can be refrigerated ahead of time for up to 1 day; season with additional salt, pepper, and lemon juice to taste before serving.
from the America's test kitchen health family cookbook
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