Cheese Toast from The Pioneer Woman

The Pioneer Woman always inspires me, but the episode I watched yesterday was especially good.  It was all about the preparation and storage of freezer meals.

Click here for the Food Network page on that particular episode with more recipes.

My favorite thing on this episode is her cheese toast that is very easy and looks delicious.  Too bad there was no photo to share.  If I can remember, when I make it, I'll take a photo.

Ingredients

2 cups grated Cheddar

2 cups grated Monterey Jack

1/2 cup mayonnaise

1/2 cup grated Parmesan

1/2 stick (4 tablespoons) butter, softened

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon seasoned salt

1 crusty French loaf 




Directions

In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.

Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.

The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. 

If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.

Mushroom Cheese Bread

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

This recipe comes from one of my favorite recipe sources, Taste of Home.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

Ingredients

• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup mayonnaise
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped green onion
• 1 loaf (1 pound) unsliced French bread

Directions

Combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. 

Cut bread in half (lengthwise) and spread cheese mixture over cut sides.

Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. 

Slice and serve warm. 

Yield: 10-12 servings

Recipe and photo source

Originally published as Mushroom Cheese Bread in Quick Cooking July/August 2005, p37

Garlic Butter Bread Sticks

Would you believe these delicious looking bread sticks are made with puff pastry?

Puff pastry is an easy convenience food that we use often to make desserts and savory treats.

Ingredients

• 1 sheet thawed puff pastry (leave out on the counter for 30-40 minutes)
• 3 tbsp Italian garlic butter (or other compound butter)
• 3-5 pinches shredded Parmesan cheese

Directions

1. Preheat oven to 400 degrees
2. Lay out thawed puff pastry sheet on parchment lined baking sheet
3. Cut into ½ inch strips using a pastry cutter or pizza wheel 
4. Brush melted butter over all the strips
5. Separate & twist each piece; place back on parchment
6. Sprinkle with parmesan cheese
7. Bake 10-12 minutes
8. Allow to cool before moving from baking sheet

This recipe and photo comes from Gina from Kleinworth & Co. 

You can connect with Gina via

Blog, Facebook, Twitter, Google+, Instagram & Pinterest. 

Thank you for creating these awesome bread sticks Gina, your creativity is amazing!

Garlic Butter Croutons

There are times that I just crave a large salad with ham, cheese, olives, cucumbers and blue cheese dressing.  Salad doesn't have to be a boring bowl of lettuce and tomato!

Although I will settle for crumbled saltine crackers, I love fresh croutons on my salad.  Besides being so much better, making your own croutons is more economical.  Why throw away stale bread when you can make croutons?

With a little effort you can make a salad better than one from a restaurant.  Here's the perfect recipe for crispy, crunchy and flavorful croutons for your salad.  I would toss in a little parsley into the butter mixture for some extra flavor.

• Ingredients
• 
  
• 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
• 3 oz. (6 Tbs.) unsalted butter
• 2 large cloves garlic, smashed and peeled
• Kosher salt

Directions

Position a rack in the center of the oven and heat the oven to 350°F.

Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. 

Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. 

Remove from the heat and discard the garlic. 

Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) 

Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. 

You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.

Source:  FineCooking.com

Homemade Ricotta / Herbed Ricotta Bruschettas

These recipes come from Ina Garten of the Barefoot Contessa. 

I loved the concept of making homemade ricotta . . . 

she made it  look so easy and I like being able to control the ingredients.  

The bread looked so delicious!  

No photos were provided on the Food Network website.

Ingredients

• 2 cups ricotta, store-bought or homemade (recipe follows)
• 3 tablespoons minced scallions, white and green parts (2 scallions)
• 2 tablespoons minced fresh dill
• 1 tablespoon minced fresh chives
• Kosher salt and freshly ground black pepper
• 1 round sourdough bread
• Good olive oil
• 1 whole garlic clove, cut in half
• Green Salad Vinaigrette (recipe follows)

Directions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.

Homemade Ricotta:

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Gina's Pepperoni Bread

Bread is one of the greatest wonders of the world!  There is nothing like the making of fresh bread from working the dough to the smell of baking bread. I'm always looking for awesome bread recipes that can be used as appetizers or snacks.  

My imagination is going wild with ideas for variations to this recipe . . . but that's a future post.

Imagine a loaf of bread, assembled similar to a cinnamon bun, loaded with pepperoni and cheese or whatever filling you decide on.

I love that this bread can be made ahead and frozen for a future party . . . or make two at a time and put one away for a lazy day.

This recipe comes from my filing cabinet full of recipes and I have no idea where it came from!

Ingredients


Dough:

3 ¼ cups flour 
1 package (¾ tablespoon) yeast
¾ tablespoons salt
½ tablespoon sugar
1 1/3 cups warm water
2 tablespoons olive oil


Filling:

1 tablespoon olive oil
8 oz. shredded cheese, your favorite
Pepperoni


Egg wash:

1 egg 
½ tablespoon water
Garlic salt



Directions

• Mix flour, yeast, salt, and sugar in large bowl; stir until combined.

• Add warm water and olive oil; stir until dough forms.

• Cover bowl with plastic wrap. Rise at room temperature for 2 hours.

• Refrigerate dough for at least 2 hours.

• Roll dough out into rectangle on floured surface. Let rest.

• Spread cheese evenly over dough. Top with pepperoni.

• Roll dough tightly and fold edges inward and pinch.

• Let rest for 40 minutes, covered in plastic wrap.

• Preheat oven to 425 degrees.

• Whisk together egg and water, coat loaf with egg wash. (I use a smallish paint brush that is just used for baking.) Sprinkle with garlic salt.

• Bake bread for 30 minutes or until lightly browned and firm.

• Remove from oven, cool on wire rack, then slice.

Focaccia

Ingredients

1 teaspoon white sugar
1 package active dry yeast (.25 oz)
1/3 cup warm water (110 degrees)
2 cups all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475 degrees.

Deflate the dough and turn it out onto a lightly floured surface; knead briefly.

Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, wait about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. Keep close watch the first time you make this recipe so you will know how long to bake it the next time.

Chicken Parmigiana and Garlic Bread

Tyler's Ultimate is one of my favorite cooking shows . . . his meals are always practical, relatively easy and his presentation is awesome.

Recipe courtesy Tyler Florence See this recipe on air Friday Jul. 18 at 3:30 PM ET/PT. Show: Tyler's Ultimate Episode: Ultimate Chicken Parmigiana

1/4 cup extra-virgin olive oil, plus 3 tablespoons 1 medium onion, chopped 2 garlic cloves, minced 2 bay leaves 1/2 cup kalamata olives, pitted 1/2 bunch fresh basil leaves 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed Pinch sugar Pinch red pepper flakes Kosher salt and freshly ground black pepper 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs, lightly beaten 1 tablespoon water 1 cup dried plain bread crumbs 1 cup freshly grated Parmesan, plus extra for sprinkling 1/2 cup chopped flat-leaf parsley leaves 2 teaspoons garlic powder 1 (8-ounce) ball fresh mozzarella, thinly sliced 1 pound spaghetti pasta, cooked al dente Preheat the oven to 350 degrees F. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm. Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti. Herbed Garlic Bread 1 stick butter (1/2 cup), at room temperature 2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil 2 tablespoons chopped parsley leaves 2 tablespoons chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 loaf crusty baguette Extra-virgin olive oil Preheat oven to 350 degrees F. For the bread, stir together the butter, mashed garlic, and herbs in a small bowl and season with salt and pepper. Tear open the loaf of bread lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

Fruity Cream Cheese Muffins

Ingredients

1 1/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 C. sugar
4 oz. cream cheese -- cut into 1/2-inch squares
1 egg
1/3 C. vegetable oil
1/2 C. milk
1 tsp. vanilla extract
1 C. frozen fruit (unthawed)

Directions

In medium bowl, sift together flour, baking powder and salt. Add sugar and mix well. Add cream cheese squares; coat well with flour mix. In another medium bowl, combine egg, oil, milk and vanilla. Add reserved dry ingredients and stir just until combined. Fold in frozen fruit. Preheat oven to 350 degrees. Fill greased muffin pans half full. Bake in preheated oven 20 to 25 minutes or until they test done.

Makes 10 to 12 muffins.

Sour Cream Muffins

Ingredients

1 C. sour cream
1 1/3 C. flour
2 tsp. baking powder
2 Tbs. sugar
1 egg yolk, beaten
1/2 tsp. soda
1/2 tsp. salt
1 egg white, beaten

Directions

Mix cream, sugar and salt. Add egg yolk and blend together. Sift flour, measure and then add soda and baking powder. Sift again. Add to creamed mixture and fold in egg white.

Bake in lined muffin tins at 350 degrees for about 10-12 minutes.

Yields 12 muffins.

Banana Bread Muffins

These simple muffins are a great breakfast treat or an easy snack. Make sure your bananas are super ripe: the blacker the better!

Ingredients

3 or 4 ripe bananas
1/3 C. melted butter
1 C. sugar
Raisins and/or nuts (optional)
1 egg beaten
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
Pinch of salt
1 1/2 C. flour

Directions

In a large bowl, smash bananas. Mix all the ingredients in, adding the flour last. Mix together with a fork. Pour mixture into a greased 4x8 loaf pan (muffin pan will do as well).

Cook at 350 degrees for 45 minutes or until desired color.

Something that I love to do with muffins and/or banana bread . . . ice them with cream cheese frosting . . . yum, try it some time . . . I posted the recipe that I use last week, check my blog labels for the post

Country Morning Muffins

Muffins are one of my favorite things! In the past week I have been searching for something that hits the spot since it seemed like everything was boring me . . . and muffins won. Now that I am in a muffin-obsessed mood, I'm on a quest for muffin recipes that I have not tried and will also post some of my favorite muffin recipes.

Here is one that you can vary by changing the type of fruit or add nuts, raisins, dried fruit . . . I like to make a basic batch of muffin batter, divide it up and make variations from one batch.


Ingredients

1 C. fresh or frozen fruit
2 C. all-purpose flour
4 tsp. baking powder
3/4 C. sugar
1 tsp. salt
2 eggs
1/2 C. butter, melted
1 C. milk
1/4 C. sugar
1/2 tsp. cinnamon


Directions

Cut fruit in small pieces. Combine flour, baking powder, 3/4 C. sugar, and salt into a mixing bowl. Stir in fruit until well blended. In a small bowl, beat eggs; add butter and milk. Stir into the flour mixture just to blend. Fill muffin cups 3/4 full. Sprinkle with 1/4 C. sugar and cinnamon.

Bake in 400-degree oven about 15 minutes.

Yield: 1 dozen muffins