Category: MISC

RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

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Italian Tomato Pie – Simple Saturday

T’is the season for nice fresh tomatoes! This recipe originated from a basic tomato pie, but has taken twists and turns along the way. It’s so good – definitely a must try!

Ingredients

  • 4 tomatoes, thinly sliced
  • 1/2 cup fresh basil leaves, chopped
  • 2 chopped green onions (more or less to taste)
  • 2 cloves finely minced garlic
  • 1 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 1/2 pound bacon, cooked, drained and crumbled
  • Salt, pepper, oregano
  • 1 (9-inch) pre-baked deep dish pie shell

Directions

Preheat oven to 350 degrees.
Slice tomatoes and season with salt. Layer the tomato slices, basil, onion, bacon, ricotta and 1/2 mozzarella in pie shell. Add another layer of tomato, top with remaining mozzarella cheese and sprinkle with oregano and pepper. Bake for 30 minutes or until bubbly and browned.
Additional options – this can be made without the bacon, cheddar cheese can be added if desired, ricotta can be replaced with mayo for a more traditional tomato pie, and it can be made with or with without a top crust.
Enjoy!

CHINESE CHICKEN SALAD

Dave over at My Year on the Grill has been running several posts about those grocery rotisserie chickens. I too use them endlessly! Especially in salads and casseroles. I buy them of an evening just after they’ mark them half price, bring them home, strip them and freeze them in usable recipe proportions. It makes life so easy!
CHINESE CHICKEN SALAD

SALAD
1 head NAPA cabbage
1/2 cup bean sprouts
1 cup snow peas, halved
1 bunch green onions, sliced
1 can mandarin oranges, drained well*
2 cups shredded rotisserie chicken
1/4 cup crushed cashews
Crispy Wonton strips
DRESSING
1/3 cup granulated white sugar
1/3 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons water
few sprinkles white pepper

  • Toss salad ingredients together except the crispy wonton noodles.
  • Pour on dressing and toss again.
  • Top with wonton noodles.

*I often use fresh cutie tangerines and when I do, I peel them and soak them in the dressing before I prepare the salad.
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CADIALLACS aka PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.




PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

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FRIDAY FILL-INS

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1. Where are my BRAINS?
2. If wishes were horses I’D HAVE A STAMPEDE GOING HERE.
3. I’d like to see THE FUTURE IN MY MIRROR EVERY MORNING.
4. When I was a teen, I thought BEING AN ADULT WOULD BE FUN, FUN, FUN ALL THE TIME.
5. One of my mother’s favorite sayings was JUST WAIT & SEE.
6. I’d have a hard time doing without my COMPUTER.
7. And as for the weekend, tonight I’m looking forward to KICKING BACK WITH HUBBY, A GLASS OF WINE AND A NEW RECIPE, tomorrow my plans include GOING TO THE BEACH FOR SOME SPRING PICTURES and Sunday, I want to GET CAUGHT UP ON SOME YARDWORK!

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Mexican French Bread Pizza: Lovin’ From the Oven

Thank goodness for good online recipe sites. My favorite two are Taste of Home and All Recipes. If I am in a cooking rut, I am almost 100% guaranteed to find something delicious there. Here is an easy meal that all the family is sure to love. Add or subtract ingredients according to your tastes.

Mexican French Bread Pizza:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 cup salsa
  • 1 can (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 loaf (1 pound) unsliced French bread
  • 2 cups (8 ounces) shredded Colby Jack cheese
In a large skillet, brown ground beef and onion. Add salsa, olives, salt, chili powder, garlic powder and cumin. Slice the loaf of French bread in half lengthwise. Spread equal amounts of the ground beef mixture on each half. Sprinkle one cup of cheese on each half. Bake for 10 minutes at 450 degrees.

STRAWBERRY PIZZA

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Cut out 4 – 5 inch rounds.
  • Bake 10 minutes at 400 degrees.
  • Cool.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Bake cream cheese mixture 10 minutes until slightly thickened.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

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STRAWBERRY PIZZA

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Cut out 4 – 5 inch rounds.
  • Bake 10 minutes at 400 degrees.
  • Cool.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Bake cream cheese mixture 10 minutes until slightly thickened.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

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Going out to dinner??? Order the Cheese Tray and make a 3 Cheese Artisan Macaroni and Cheese

I am going to give a recipe, but really, this is more of a technique post. But not even technique, as much as a get bang for your buck post.

Recently, Jackie and I went out for a rare night on the town. Fancy Schmancy. Whenever I get a chance, I will always order an artisan cheese plate. Some places offer one for an appetizer course, salad course or dessert course. Doesn’t matter, I will order one. I would rather have a fancy cheese plate than just about anything else offered for those courses.

This is the cheese plate I received. Sadly, the cheeses change every night, so the menu does not list them. I was enjoying the night out, and did not make notes when the cheeses were explained, but I know there was a goat, a cheddar and something from Switzerland (but it was not swiss cheese). They were all excellent. And a real bargain, as there was so much, I took at least half home, knowing I would be having macaroni and cheese for lunch!

Dave here from MY YEAR ON THE GRILL. I have over 400 posts up in my blogging career. But I have never done a Mac and cheese post but I make one at least a couple times a month. My problem is I view mac and cheese as a left over dish. It is never the same ingredients, never the same recipe twice, but always satisfying … I CAN COOK THAT! Anyone can!!! And anyone can make a winner…

There really is not much of a recipe, other than cheese coating macaroni. But there are a few things I do to kick it up a notch…

First I make a rough…3 TBS Butter, 3 TBS Flour
I stir the rough for about 5 minutes under medium low heat.
I dice up a small red onion and add it to the rough.
I add a cup of milk.

now it’s time to add the cheese. Always best to only add a soft easy melting cheese. Avoid the hard cheeses. They just don’t melt well.

But the goat, cheddar and not swiss cheeses all melted perfect!

I considered doing a snooty post labeling this Artisan Three Cheese Mac and Cheese. Doesn’t that sound fancy? But truth is I only had enough of each to make about 6 ounces total cheese. If I had 6 ounces of one cheese, I probably would have used only one cheese.

BUT, I had two ounces of three cheeses, so here is my Artisan Three Cheese Mac and Cheese… Just like I planned.

OK, cook the Macaroni al dente. Meaning, just cook to barely done, still a little tough. I like using shells for the pasta, I think they hold the cheese better and just make a more dynamic presentation. Elbow or Penni pasta works as well (or whatever you have in the pantry. I have even made this with spaghetti).

Mix the cheese sauce and the Macaroni and pour into a baking dish.

I like to add some seasoned panko bread crumbs on the top for color and texture.

Bake at 350 degree pre-heated oven for 30 minutes…

It’s just a way to use left overs. You can change the cheese and have a dramatically different dish. Change the pasta and it;s a different look.

But bottom line… it’s always good!

Next time you get to go to a Fancy Schmancy restaurant… Order the cheese tray and plan on lunch tomorrow. Takes a little of the bite of the cost of the meal out.