Saturday, July 25, 2009

Apple & Prosciutto Sandwiches

I made these the other night and they were simply divine. Billy said they tasted like they came from a restaurant. As long as you can find (or make) foccacia, they are surprisingly quick and easy to make. We got ours from Panera but I'm pretty sure Albertson's carries it.

1/4 c. olive oil
1/2 c. chopped walnuts
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh rosemary
1 loaf (12 oz) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 oz Brie cheese, rind removed and sliced

In a blender, combine the oil, walnuts, Parmesan cheese, and rosemary, Process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread.
On bottom of bread, layer prosciutto, apple and Brie; replace bread top. Cut into quarters. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve cut each wedge in half.
Serves 8

Friday, July 17, 2009

Sunshine Chicken

This has been my "go-to" recipe for a few years when I want something a little more than regular baked chicken. I always have the ingredients on hand and it is so nice and juicy, but nothing extremely fancy.

3 pounds Chicken Thighs or Drumsticks (chicken breast would be good too!)
2 tablespoons soy sauce
1/2 cup ketchup
1/4 cup corn syrup
1 pinch garlic powder

Remove skin from chicken and place in baking dish, meat side up. Baste the chicken with sauce, leaving some for basting while baking. Bake at 350°. Baste every 15 minutes for 1 hour until chicken is cooked through.

Peanut Butter & Jelly Shake

I know how weird this sounds. But you have to trust me on this. You will be glad you did. This is served up at Disney's 50's Prime Time Cafe at Hollywood Studios in Disneyworld. My kids (and I) love it and it's a great way to cool off in the summer!

Peanut Butter & Jelly Shake
Yield: 3 3/4 cups

1/4 c. creamy peanut butter
3 Tbsp grape jelly
1/4 c. milk
3 cups vanilla ice cream, softened
Combine peanut butter and jelly in a small bowl, mixing well. Combine milk, ice cream, and peanut butter mixer in container of electric blender. Process until smooth, stopping once to scrape down sides.

Just try it!

Wednesday, July 15, 2009

Chicken Curry

I have to admit I have only made this with either Wes' Mom or Gram but it is wonderful so I thought I would share. It tastes even better the 2nd day and freezes very well.

Curried Chicken
Abt 2 lbs chicken breasts (boneless & skinless) cut up into bite size pieces
2 large onions chopped
1 1/2 granny smith apples peeled, cored and diced
1 med red pepper seeded and thinly sliced
3 tsp mild curry powder
1 tsp paprika
salt & pepper to taste
1 1/2 cans cream of mushroom soup
1 cup whipping cream - unwhipped
2 oz butter
Cut onions, red pepper & apple finely. Fry with curry powder and paprika in butter until onion is transparent - not brown. Set aside. Cut chicken. Set aside. Mix cream with mushroom soup salt & pepper. Mix all together. You can either continue to simmer on the stove top for 2 hours in large saucepan or butter a large casserole dish and cook uncovered in ovenat 350F for 2 hours. Serve with rice.
I feel like I am in a food rut lately but thought I would share some of my go to recipes...

Crispy Chicken
1 1/2 c rice crispies coarsely crushed
2 T flour
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp poultry seasoning
1/4 c butter melted
4 boneless skinless chicken breasts
In shallow dish combine cereal, flour & seasonings. Place melted butter in shallow dish. Dip chicken, both sides, in butter then in cereal mixture. Place in a greased 9 X 13 pan. Drizzle with remaining butter. Bake uncovered @ 400 degrees F for 20-25 minutes or until tender.

Russian Chicken
1 1/2 - 2 lbs boneless skinless chicken breasts
1 - 8 oz Russian salad dressing
1 c apricot jam or preserves
2 tsp curry powder
1 pck dry onion soup mix
Lay chicken in ( X 13 casserole. Mix dressing, jam, curry powder and onion soup mix. Pour over chicken. Bake at 350F for 1 hr 15 min.

Confetti Spaghetti
1 -12 oz package angel hair pasta
1 1/2 pounds lean ground beef
1 medium green or red pepper, chopped
1 medium onion, chopped
1 14 oz can diced tomatoes undrained (S&W Italian are the best)
1 8 oz can tomato sauce
1 T brown sugar
1 tsp salt
1 tsp chili powder
1/2 tsp pepper1/4 tsp garlic powder
1/8 tsp cayenne pepper
3/4 c shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is well cooked. Drain fat if necessary. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne. Drain spaghetti: add to beef mixture. Transfer to a greased 9 X 13 baking dish. Cover and bake at 350 F for 30 minutes. Uncover, sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yields 12 servings.