Archives for category: meat

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Source is http://www.centexcooks.com/savory-cheesecake/

Ingredients

  • 1 cup grated Parmesan
  • 1 cup Hatch Green Chile Tortilla Chips
  • 1-2 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • Salt and pepper
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (or more)
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1 cup grated Swiss cheese
  • 1 pound cooked shredded chicken (or crab!)
  • 1/2 cup chopped parsley

Instructions

  1. Heat oven to 350.
  2. Process together Parmesan and tortillas until fine crumbs form. Press the mixture into the bottom of a 9-inch greased springform pan.
  3. In a large saute pan, heat the olive oil. Add onions and peppers. Season with salt and pepper. Cook until onions are translucent.
  4. Using an electric mixer, beat the cream cheese, paprika, and cayenne until smooth. Add a little salt, then add the eggs, one at a time, beating well after each one. Beat in the cream. Stir in Swiss, sauteed vegetables, chicken (or crab), and parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
  5. Remove from the oven and allow to cool. This is good warm, room temperature, or cold.
  6. Keep refrigerated.
  7. It’s good served with chopped hard boiled eggs and chopped green onion.

Source is http://www.centexcooks.com/savory-cheesecake/

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Ingredients:

1 sheet puff pastry, thawed
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn

Directions:

Preheat oven to 425 degrees F.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha… that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 “biscuits” out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Note: you can definitely use heavy cream or regular half and half (it will probably be even more delicious) in place of the low fat half and half. you can also use a mixed corn + peas blend if you have one, I just happened to have separate bags of organic peas and corn, which is why I separated them. you can also cube the chicken instead of shredding. finally, to reheat, add to a saucepan and add a little liquid (I do a bit of both stock/half and half or milk) and heat over low heat, stirring.

Source is http://www.howsweeteats.com/2012/12/chicken-pot-pie-soup/

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Lucky J’s Waffles

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tb. baking powder
• 3 large eggs
• 1/4 cup vegetable oil
• Vegetable oil spray (optional)

Combine the flour, salt and baking powder in a mixing bowl and whisk to mix. Place the eggs, oil and 1 cup of water in a large mixing bowl and whisk to combine. Whisk in dry ingredients, adding up to 1/2 cup more water until the batter has a loose consistency. Let the batter rest for 15 to 20 minutes.

Coat a waffle iron with vegetable oil spray. Pour about 1/2 cup of the batter into the waffle iron and cook the waffle until both sides are golden brown but not crisp, about 5 minutes. Repeat with remaining batter.

IN waffle taco:

  • add 2 breaded, fried chicken breasts using your favorite recipe
  • 2 slices of swiss cheese
  • 3 slices of bacon
  • drown with maple syrup and drizzle the sriracha sparingly
  • fold and enjoy!

Source is: http://www.luckyjs.com/menu/ and http://trailerfooddiaries.blogspot.com/2010/09/recipe-lucky-js-breakfast-waffle-taco.html

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Biscuit Pizza Crust

2 cups flour
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons Italian seasoning
4 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons cold butter
3/4 to 1 cup buttermilk (or milk with a squirt of lemon juice)
Butter, parmesan, sauce, cheese, and toppings

Preheat the oven to 450ºF. Combine the flour, garlic, salt, seasoning, baking powder and soda. Cut the cold butter into small cubes and work into flour with your fingers, breaking it up a little bit. Add 3/4 cup buttermilk. If you’re using milk with lemon juice, allow it to set on the counter for a few minutes, stirring occasionally until it thickens. Add a tablespoon more at a time until you can mix all the flour in. Don’t add any more than you have to. Take the dough out of the mixing bowl and flatten it and fold it over itself a few times (this helps create biscuity layers). Roll it out to about an 11 inch circle or so. Fold in the edges to create a crust. Top with sauce, cheese, and toppings. Bake for about 15 minutes or until the crust is browned around the edges and the cheese is bubbling. Brush the edges with butter and sprinkle with parmesan. Garnish with basil.

Source is http://www.yammiesnoshery.com/2012/09/biscuit-pizza-crust.html

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Ham and Cheese Puff Pastry Pie

serves 6

inspired by Ina Garten

Print this Recipe!

1 package (2 sheets) all-butter puff pastry, defrosted but still cold

1 large egg, beaten

1/4 cup whole grain mustard

1/2 pound thinly sliced Black Forest Ham

1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet, or round pizza pan with parchment paper.  Set aside.

Unfold or unroll one sheet of puff pastry on a lightly floured surface.  Gently roll with a rolling pin until each side is increased by about 1/2-inch.  This is just a light rolling.  Place the  pastry on the prepared baking sheet.

Brush pastry, from edge to edge with egg wash.  Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry.  Layer on ham slices.  Top with sliced cheese.

Gently roll out the second piece of puff pastry.  Layer on top of the ham and cheese pastry.  Press the edges together with your fingers.  Gently fold about 1/2-inch of the edges over, creating and thick crust.  Press with the tines of a fork.  Dip the fork in flour if the fork sticks to the puff pastry during pressing.

Brush with egg wash from edge to edge.  Use a sharp knife to cut three venting holes through the top pastry.

Bake for 20 to 25 minutes or until puffed and golden brown.  Allow to cool for 10 minutes before serving.  Serve warm.

Source is http://joythebaker.com/2012/12/ham-and-cheese-puff-pastry-pie/