I asked around on how to use up some Ricotta Cheese.....oh.my.goodness. Delicious!
1 envelope Lipton Savory Herb with Garlic Soup Mix
1 (16oz) container of sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup chopped pepperoni (I used about 1/2 cup mini pepperoni)
1 loaf Italian or French bread, sliced
Preheat oven to 350 degrees. In a shallow 1-quart casserole, combine soup mix, sour cream, ricotta, 3/4 cup mozzarella cheese, and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese. I sprinkled a few mini pepperoni on top at this point. Bake uncovered for 30 minutes or until heated through. Serve with sliced bread.
Originated from: Lipton Recipe Secrets
Tuesday, March 29, 2011
Tuesday, March 22, 2011
Grilled Chicken & Pineapple Quesadillas
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Originated from: www.thepioneerwoman.com
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Originated from: www.thepioneerwoman.com
Roasted Red Pepper & Feta Mashed Potatoes
1 1/2 lbs Yukon gold potatoes (3 medium), quartered
2 whole cloves garlic
1/2 tsp sea salt (optional), plus additional, to taste
1/2 cup low-fat plain yogurt
1 roasted red bell pepper, diced
1/2 cup low-fat feta cheese, crumbled
3 tbsp fresh lemon juice
6 to 8 sprigs flat-leaf parsley, roughly chopped (about 2 tbsp)
Fresh ground black pepper, to taste
Directions
Place potatoes and garlic into a medium pot and cover with cold water. Bring to a boil over high heat, add 1/2 tsp salt, if desired, and cook until potatoes are tender when pierced with a fork, about 10 minutes.
Remove from heat, drain water, then return potatoes and garlic to pot and mash until almost smooth with a potato masher or fork. (Potatoes should still be slightly chunky.) Fold in yogurt, red pepper, feta, lemon juice and parsley. Season with salt and black pepper and serve immediately.
Originated from: Www.cleaneatingmag.com
2 whole cloves garlic
1/2 tsp sea salt (optional), plus additional, to taste
1/2 cup low-fat plain yogurt
1 roasted red bell pepper, diced
1/2 cup low-fat feta cheese, crumbled
3 tbsp fresh lemon juice
6 to 8 sprigs flat-leaf parsley, roughly chopped (about 2 tbsp)
Fresh ground black pepper, to taste
Directions
Place potatoes and garlic into a medium pot and cover with cold water. Bring to a boil over high heat, add 1/2 tsp salt, if desired, and cook until potatoes are tender when pierced with a fork, about 10 minutes.
Remove from heat, drain water, then return potatoes and garlic to pot and mash until almost smooth with a potato masher or fork. (Potatoes should still be slightly chunky.) Fold in yogurt, red pepper, feta, lemon juice and parsley. Season with salt and black pepper and serve immediately.
Originated from: Www.cleaneatingmag.com
Asian Chicken Pizza
This was really good, the combination of Asian flavors on a pizza = Yummy!
Pizza dough
1cup of chicken, chopped into small pieces
1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
1/4 cup low-sodium soy sauce
2 1/2 tbsp. honey
3/4 cup rice wine vinegar OR apple cider vinegar
1 cup mozzarella cheese
Olive oil
Sesame seeds (optional)
2 tbsp. sliced green onion
1/4 cup - Teriyaki Sauce
Soy Sauce
Directions:
Preheat the oven to 450.
Combine the red pepper flakes, soy sauce, honey, and vinegar. Stir well, set aside.
In a small skillet cook the chicken. Remove from the pan and set aside. Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.
Form the dough. Top with a drizzle of olive oil, teriyaki sauce and soy sauce (more or less depending on what's needed to make a "sauce".
Top with the chicken/glaze mixture. Make sure it's evenly coating the dough. Top with the cheese and sprinkle with sesame seeds if using.
Bake 10-12 minutes. Top with green onion. Serve hot.
Adapted from: www.stephaniecooks.blogspot.com
Pizza dough
1cup of chicken, chopped into small pieces
1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
1/4 cup low-sodium soy sauce
2 1/2 tbsp. honey
3/4 cup rice wine vinegar OR apple cider vinegar
1 cup mozzarella cheese
Olive oil
Sesame seeds (optional)
2 tbsp. sliced green onion
1/4 cup - Teriyaki Sauce
Soy Sauce
Directions:
Preheat the oven to 450.
Combine the red pepper flakes, soy sauce, honey, and vinegar. Stir well, set aside.
In a small skillet cook the chicken. Remove from the pan and set aside. Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.
Form the dough. Top with a drizzle of olive oil, teriyaki sauce and soy sauce (more or less depending on what's needed to make a "sauce".
Top with the chicken/glaze mixture. Make sure it's evenly coating the dough. Top with the cheese and sprinkle with sesame seeds if using.
Bake 10-12 minutes. Top with green onion. Serve hot.
Adapted from: www.stephaniecooks.blogspot.com
Bacon, Cheddar Pierogie Bake
This was a very good dish- I served it as our main course, but it's original intention was for it to be a side dish. Enjoy!
1 (16 oz) package frozen potato and onion pierogies
2 - 3 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray
Directions:
Preheat the oven to 400.
Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan. Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.
Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes. Remove from the oven sprinkle with green onions and black pepper. Serve hot.
Originated from: www.stephaniecooks.blogspot.com
1 (16 oz) package frozen potato and onion pierogies
2 - 3 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray
Directions:
Preheat the oven to 400.
Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan. Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.
Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes. Remove from the oven sprinkle with green onions and black pepper. Serve hot.
Originated from: www.stephaniecooks.blogspot.com
Sunday, March 6, 2011
Tropical Margarita
A good twist on a traditional margarita.
46 oz - Pineapple Juice
1/2 c - Tequila
1/2 c - Triple Sec
1/4 c - Banana Liquer
Sugar
Salt
In a large pitcher combine pineapple juice (reserve 1/4 c), tequila, triple sec and banana loathe. Chill.
Dip rim of glass in pineapple juice and coat with salt/sugar mixture.
Originated From: Paula Deen
46 oz - Pineapple Juice
1/2 c - Tequila
1/2 c - Triple Sec
1/4 c - Banana Liquer
Sugar
Salt
In a large pitcher combine pineapple juice (reserve 1/4 c), tequila, triple sec and banana loathe. Chill.
Dip rim of glass in pineapple juice and coat with salt/sugar mixture.
Originated From: Paula Deen
Fuzzy Leonas
I made these recently for a refreshing treat at a Baby Shower - they got rave reviews. They freeze well, because of the alcohol they stay slushy, so feel free to double the batch and freeze half.
8 cups Water
1 cup - Sugar
12 oz - frozen Lemonade
12 oz - frozen Orange Juice
2 cups - Peach Schnapps
Sprite
Boil water and sugar. Let completely cool and then stir in remaining ingredients. Freeze. (an old Ice Cream bucket works well).
To serve: fill glass 1/2 full of alcohol mixture and 1/2 full of Sprite.
8 cups Water
1 cup - Sugar
12 oz - frozen Lemonade
12 oz - frozen Orange Juice
2 cups - Peach Schnapps
Sprite
Boil water and sugar. Let completely cool and then stir in remaining ingredients. Freeze. (an old Ice Cream bucket works well).
To serve: fill glass 1/2 full of alcohol mixture and 1/2 full of Sprite.
Wednesday, March 2, 2011
Crockpot Buffalo Chicken Sandwiches
My husbands review of these: "Seriously, make these again". This could easily be doubled and used later in the week for topping on a Buffalo Chicken Pizza.
4- boneless skinless chicken breasts
1 packet - Dry Ranch Dressing Mix
1 - Small Yellow Onion(sliced)
4 TBs - Butter
10 oz bottle Buffalo Wing Sauce*
Bleu Cheese Crumbles (optional)
Provolone Cheese
Layer onion on bottom of crockpot, place chicken breasts on top and sprinkle Ranch on top. Pour buffalo wing sauce over and top with butter.
Cook on low for 4-6 hours, with 1 hour left of cooking time - shred chicken, add bleu cheese (optional) and continue cooking for additional hour.
I served these on broiled hoagies with Provolone.
* Adjust wing sauce amount to your preference
4- boneless skinless chicken breasts
1 packet - Dry Ranch Dressing Mix
1 - Small Yellow Onion(sliced)
4 TBs - Butter
10 oz bottle Buffalo Wing Sauce*
Bleu Cheese Crumbles (optional)
Provolone Cheese
Layer onion on bottom of crockpot, place chicken breasts on top and sprinkle Ranch on top. Pour buffalo wing sauce over and top with butter.
Cook on low for 4-6 hours, with 1 hour left of cooking time - shred chicken, add bleu cheese (optional) and continue cooking for additional hour.
I served these on broiled hoagies with Provolone.
* Adjust wing sauce amount to your preference
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