What you will need:
4 Pieces of boneless Chicken Breast Pounded thin
8 Tablespoons of Sun dried tomato Olive Dip
1 bunch fresh basil (about 16 leaves)
2 cups uncooked spinach
8 sun dried tomatoes
Spread 2 tablespoons of Dip on each chicken breast. Top each Chicken breast with 4 leaves of basil and equally divide the spinach among the breasts. Top with 2 tomatoes. Roll from the narrowest point tightly. Tuck the sides in as best as possible. Place on a pan and cook in a preheated oven at 375 for 30-40 minutes or until internal temperature is 165.
Serve with cous cous and any remaining spinach cooked in garlic.
Thursday, April 30, 2009
Sundried Tomato Olive dip
What you will need:
5 cloves of Garlic
1 8 oz Block of Cream Cheese
1/2 cup of sun dried tomatoes (Not packed in oil)
1/2 Cup of Kalamata Olives drained
6 oz Feta Cheese
We like to have alot of Sun dried Tomatoes and Olives in foods we cook. Sun dried tomatoes are usually in the produce section and can come packed in oil, dry, or moist. I look for the tomatoes that still are moist. I do not recommend the ones that are dried out, but they can be rehydrated in the microwave with a tiny bit of water in about 15-30 seconds. The ones in Oil I like in and Antipasto but otherwise I do not like things that are soaked in oil.
In a food processor chop garlic. Add about 3/4 of the sun dried tomatoes. Slice the remaining tomatoes into thin strips. Leaving the processor on add 1/2 the feta then 1/2 the cream cheese. Allow to blend well. Add remaining cream cheese and feta. Add about 1/2 the olives. Slice the remaining olives. Transfer mixture to a bowl. Add remaining Olives and tomatoes and mix by hand. Serve with Pita Chips (of if you want another way to cook with it Check my Sundried tomatoe Stuffed Chicken).
5 cloves of Garlic
1 8 oz Block of Cream Cheese
1/2 cup of sun dried tomatoes (Not packed in oil)
1/2 Cup of Kalamata Olives drained
6 oz Feta Cheese
We like to have alot of Sun dried Tomatoes and Olives in foods we cook. Sun dried tomatoes are usually in the produce section and can come packed in oil, dry, or moist. I look for the tomatoes that still are moist. I do not recommend the ones that are dried out, but they can be rehydrated in the microwave with a tiny bit of water in about 15-30 seconds. The ones in Oil I like in and Antipasto but otherwise I do not like things that are soaked in oil.
In a food processor chop garlic. Add about 3/4 of the sun dried tomatoes. Slice the remaining tomatoes into thin strips. Leaving the processor on add 1/2 the feta then 1/2 the cream cheese. Allow to blend well. Add remaining cream cheese and feta. Add about 1/2 the olives. Slice the remaining olives. Transfer mixture to a bowl. Add remaining Olives and tomatoes and mix by hand. Serve with Pita Chips (of if you want another way to cook with it Check my Sundried tomatoe Stuffed Chicken).
Monday, December 8, 2008
Mocha truffles
Who says gold boxes of $15 truffles are the only way to go this holiday season?
What you will need:
8 oz Neufchatel or Cream Cheese
1 bag Milk chocolate chips (I use Ghirardelli)
1 bag Semisweet Chocolate chips
4 tablespoons instant coffee
sprinkles or nuts or Chocolate covered espresso beans to top
In a double boiler melt 8 Oz of Milk Chocolate (about 2/3rds of a bag). In a separate bowl whip cream cheese with instant coffee until it is fully dissolved and well whipped. Pour melted chocolate into cream cheese mixture and mix well. Refrigerate 30 minutes. Roll mixture into 1/2 inch balls
Melt remaining chocolate in double boiler. Coat each ball in chocolate, and top with Sprinkles or Chocolate covered espresso beans. Allow to set. Keep stored in refrigerator.
What you will need:
8 oz Neufchatel or Cream Cheese
1 bag Milk chocolate chips (I use Ghirardelli)
1 bag Semisweet Chocolate chips
4 tablespoons instant coffee
sprinkles or nuts or Chocolate covered espresso beans to top
In a double boiler melt 8 Oz of Milk Chocolate (about 2/3rds of a bag). In a separate bowl whip cream cheese with instant coffee until it is fully dissolved and well whipped. Pour melted chocolate into cream cheese mixture and mix well. Refrigerate 30 minutes. Roll mixture into 1/2 inch balls
Melt remaining chocolate in double boiler. Coat each ball in chocolate, and top with Sprinkles or Chocolate covered espresso beans. Allow to set. Keep stored in refrigerator.
Peppermint Chocolate bark
What you will need:
1 bag bittersweet chocolate chips (I like Ghirardelli for my chocolate)
1 bag White Chocolate
10 Candy Canes (Smashed into very small pieces)
Using a double boiler or a double boiling method melt bittersweet chocolate. Spread Chocolate into a thin layer on top of parchment paper. Allow to cool about 30 minutes in refrigerator. In a clean bowl melt white chocolate. Once fully melted mix in candy cane. Spread white chocolate mixture on top of bittersweet chocolate. Allow to cool fully. Break up into large pieces. Enjoy!
1 bag bittersweet chocolate chips (I like Ghirardelli for my chocolate)
1 bag White Chocolate
10 Candy Canes (Smashed into very small pieces)
Using a double boiler or a double boiling method melt bittersweet chocolate. Spread Chocolate into a thin layer on top of parchment paper. Allow to cool about 30 minutes in refrigerator. In a clean bowl melt white chocolate. Once fully melted mix in candy cane. Spread white chocolate mixture on top of bittersweet chocolate. Allow to cool fully. Break up into large pieces. Enjoy!
Special Holiday Recipes
I am going to share some of my new and old favorite Holiday recipes. Since my toddler is almost two he is starting to eat more general foods so I will probably add more favoites.
Monday, November 10, 2008
Challah Bread
My New Years resolution has been to learn to bake. My neighbor gave me this recipe for Challah Bread. While time consumptive it is very easy and fun. I have added her traditional braid instructions, but you can also make short lengths rolled and knot it up in a nice manor and make rolls. Both are delicious.
What you will need:
1 pkg - active dry yeast
2 eggs slightly beaten
1 ¼ C warm water
5 – 5 ½ C flour
1t salt
1 egg yolk beaten with 1T water
¼ C honey
¼ C oil
In a large bowl dissolve yeast in water. Let sit until yeast bubbles (about 15 min.)
Stir in salt, honey, oil and eggs.
Gradually beat in about 4 ½ C flour to make a stiff dough
Turn dough onto floured board and knead until smooth and satiny (15 – 20 min.) adding flour as needed to prevent sticking.
Turn dough in a lightly greased bowl, cover and let rise in a warm place 1 ½ - 2 hours
Punch dough down
Knead briefly on lightly floured board to release air.
Set aside about ¾ C of dough and cover it
Divide remaining dough into 4 equal parts.
Roll each to about 20” long
Braid on a greased baking sheet as follows:
Pick up strand on right; bring it over next strand, under the 3rd strand and over the 4th strand on right until braid is completed. Pinch ends together.
Roll the reserved dough into a 15” long strip and cut into 3 pieces
Braid the 3 pieces and lay on top of large braid
Let rise in a warm place until bread almost doubles about 1 - 1 ½ hours
Use soft brush and spread egg yolk and water mixture evenly over braids
Bake @ 350° for 27 – 30 minutes
Bread is done when you tap and it sounds hollow
What you will need:
1 pkg - active dry yeast
2 eggs slightly beaten
1 ¼ C warm water
5 – 5 ½ C flour
1t salt
1 egg yolk beaten with 1T water
¼ C honey
¼ C oil
In a large bowl dissolve yeast in water. Let sit until yeast bubbles (about 15 min.)
Stir in salt, honey, oil and eggs.
Gradually beat in about 4 ½ C flour to make a stiff dough
Turn dough onto floured board and knead until smooth and satiny (15 – 20 min.) adding flour as needed to prevent sticking.
Turn dough in a lightly greased bowl, cover and let rise in a warm place 1 ½ - 2 hours
Punch dough down
Knead briefly on lightly floured board to release air.
Set aside about ¾ C of dough and cover it
Divide remaining dough into 4 equal parts.
Roll each to about 20” long
Braid on a greased baking sheet as follows:
Pick up strand on right; bring it over next strand, under the 3rd strand and over the 4th strand on right until braid is completed. Pinch ends together.
Roll the reserved dough into a 15” long strip and cut into 3 pieces
Braid the 3 pieces and lay on top of large braid
Let rise in a warm place until bread almost doubles about 1 - 1 ½ hours
Use soft brush and spread egg yolk and water mixture evenly over braids
Bake @ 350° for 27 – 30 minutes
Bread is done when you tap and it sounds hollow
Tuesday, November 4, 2008
Nana's Bananas
These banana snacks are truly one of my favorite childhood memories. My best friend as a very little girl had a Nana that she generously shared with me. When we were at Nana's house she would give us these Banana treats and now that my son is old enough to try them I was so excited when she shared the recipe with me.
What you will need
1 1/2 cups of Peanuts finely crushed.
1/4 cup honey
6 teaspoons peanut butter
2 bananas
It is easiest to do this over wax paper.
Cut Bananas into 3 short pieces slice each piece in half lengthwise. Between each half spread 1 teaspoon of peanut butter. Dip seam in peanuts. Spread honey around outside of banana and dip to cover in peanuts. Wrap in wax paper. Freeze. Serve frozen!
What you will need
1 1/2 cups of Peanuts finely crushed.
1/4 cup honey
6 teaspoons peanut butter
2 bananas
It is easiest to do this over wax paper.
Cut Bananas into 3 short pieces slice each piece in half lengthwise. Between each half spread 1 teaspoon of peanut butter. Dip seam in peanuts. Spread honey around outside of banana and dip to cover in peanuts. Wrap in wax paper. Freeze. Serve frozen!
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