Golden Chicken Cordon Bleu

Pounding... strike that, tenderizing a chicken is not the best way to "win friends and influence" new neighbors.  I was making a lot of racket with this one, and I'm sure they were wondering what was going on on the other side of the wall.  Then I think I made them all jealous with the delicious smells wafting through my front door when it was done.  I should have shared... that would have made some true friends... but alas, I was quite stingy... this one is "highly-labor-intensive" in my opinion.  People will try to tell you that is't not, but they are probably lying... just like the girl who whips up the cute ruffly dress for her daughter and tells you it was "SO EASY!" and it's almost like she's trying to rub in your deficiencies.  Nope, I'm going to be honest... anytime you have to layer and roll something up (particularly inside the tenderized breast of a chicken) and it involves carefully placed toothpicks, that automatically bumps it to a new level of difficulty in my book.
All that being said, it was quite scrumptious.  I took this one on because
A. I happened to have all the ingredients.  Swiss cheese doesn't show up in my kitchen often.
and B. I remembered learning to make it at a women's activity, and the lady was trying to tell everyone it was "SO EASY!" and I went home and told my hubby, "Well, I will never make that again!  Way too much work!"  And I just kind of wanted to see if I could actually do it.  Silly, I know... but I did it.  DELICIOUS enough that it might, just might make it off my "one-time-fix cooking bucket list." :)

*I doubled this recipe.  I felt like there was a lot of the flour mixture though- I had extra, but I guess that is better than being short, right?  I used a whole package of chicken, and I put the left-overs (including the wild-rice) to great use... stay tuned and I will tell you how.

Golden Chicken Cordon Bleu

Swiss cheese (3/4 ounce each)

1/2 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon pepper

1 egg

2 tablespoons 2% milk

1/2 cup seasoned bread crumbs (I added dried parsley and salt)

1 tablespoon canola oil

1 tablespoon butter, melted

Directions

Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.

In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray.

Bake, uncovered, at 350° for 20-25 minutes or until chicken is no longer pink. (I used a meat thermometer and it took mine at least 40-45 minutes) Discard toothpicks; drizzle with butter. Yield: 2 servings.

Nutritional Facts1 serving (prepared with reduced-fat butter) equals 501 calories, 23 g fat (9 g saturated fat), 172 mg cholesterol, 728 mg sodium, 23 g carbohydrate, 1 g fiber, 49 g protein.

(Taste of Home) 

 

Whole Wheat Breadsticks

Squashed Spaghetti is one of my favorite stand-byes.  I can make it in no time if I microwave the squash (like this), and even faster if I make it a meatless meal... but sometimes it seems a little naked all by itself.  My husband and kids get a lot more excited if I add something like these yummy breadsticks. :)
I was attracted to the "quick and easy" in this recipe.  Sometimes I see that claim, and I feel impelled to try the recipe, just to see if it's as easy as they claim.  I felt like this was pretty quick and pretty easy.  Making yeast dough just takes a little works, and adding snazzy toppings isn't exactly "quick" but the labor was pretty minimal, and worth it in the end.  I couldn't get mine to rise much and I think I over-baked them a bit, but I kind of liked the "crunchiness" I accidentally created. :)  Maybe, I'm just looking on the bright-side, which isn't hard to do with this on your plate.

Quick and Easy Whole Wheat Breadsticks (From Clean Eating in Texas)

Ingredients:
3 cups whole wheat pastry flour
1 Tbs dry yeast
1 1/4 cups warm water
1 Tbs honey
1 tsp salt
1.5 Tbs olive oil
1 tsp oregano
1 tsp dried basil

Topping ingredients:
4 Tbs Butter, melted
2 tsp garlic salt
1 tsp parsley flakes
1/4 cup Parmesan Reggiano, grated

Directions

Preheat oven to 375.
Dissolve yeast in warm water.
Add remaining ingredients and make soft dough.
Place dough in lightly oiled bowl, and allow to rise until doubled (30 mins)
Punch down dough after 30 minutes.
Melt 2 Tbs of butter, and pour in 9×13 baking dish. Evenly coat the bottom of the dish.
Roll out the dough to fit pan.
Place dough in pan.
Pour remaining 2 Tbs of melted butter on the top of the dough, evenly coating.
Cut the dough into strips lengthwise and then one cut vertically down the middle so as to halve the long strips.

Top with garlic salt, Parmesan Cheese, and parsley.
Allow dough to rest for 10 minutes, to give it time to puff slightly.
Bake at 375 approximately 20 minutes, or until golden brown.

Easy Crockpot Lasagna

Oh... my poor cooking blog has suffered greatly with my recent move.  Life just got kind of crazy with all the packing and very little cooking going on... at least not anything blog-worthy... plenty of fish sticks, pancakes, and frozen pizzas.  However, I just got the kitchen unpacked today, and I felt it would be appropriate to hop back in the saddle with the christening of my new kitchen.
How and why have I never tried this?  It was like it has never occurred to me to bake the lasagna in the crockpot.  BRILLIANT.  So tasty and perfect consistency... oh, and did I mention you don't even have to cook the noodles?  That tipped the scales for me.  Don't know if I can ever go back now.

*Lyd's Tip:  It is probably a good idea to spray the sided with cooking spray so it doesn't stick, but for the bottom, I just started with a little bit of the sauce mixture spread over the bottom and then start layering, and I had no problem with sticking.

Easy Crockpot Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.

*Works best with a 4 to 6 quart size slow cooker.

(From: tablespoon.com)

Lyd's Tip: Penny-Pinching with Potatoes...

I am pretty sure I am not the only one that likes to save a buck, so I am diverting from my typical posts for a "Lyd's Tip."  I guess I shouldn't take all the credit-- I dropped by a friends house and she was grating a potato and said she was making tacos... I was confused and she explained further. :)  I was glad I stopped by at just the right moment because it's seems like the price of ground beef in on the rise, and this little tip has saved me some money, and probably some clogged arteries as well. :)

Using a Potato to Stretch Hamburger and Making Two Easy Casseroles

It all begins with a potato.  One potato is probably best if you don't want more potato than burger, but I was extra cheap and grated two. :)

 

Grate away!

Brown about a pound of hamburger.

Lyd's Tip: I like to get my ground beef at our local COOP store (organic, natural foods store).  They sell the grass fed beef there, and if I buy three family packs, they mark the price down significantly.  It's worth asking about.  I put most of it in small zip-lock bags to freeze and use the rest for meals like The Best Meatballs or Mini Cheddar Loaves, that both freeze well and come in handy on a busy night or if I'm taking a meal to someone.  I usually have pasta and the meatballs go great with it for spaghetti.)

Draining it is a "healthy" idea, but if you do, you might want to add just a tablespoons of olive oil.  Add the grated potato and cook for about 10-15 minutes until it is browned and cooked through, stirring or turning occasionally.  Season with salt and pepper.

Once it's cooked through you are good to go.
Here is what I did with mine:
I killed two birds with one stone...
Or you might say, I killed two casseroles with one potato. :)
*Now--I do have to say that these are my stand-by recipes, not really anything to brag about- I am almost ashamed to post them, :) but they freeze well and my kids don't complain because they are familiar.  Also, be forewarned that you will tasted the potato- it doesn't exactly go unnoticed, but it doesn't taste bad either.

 *Divide beef (correction, potato beef :) in two bowls.

For the Speedy Shepherd Pie:
In a large bowl, stir together 1 can on string beans, 1 can of tomato soup, and beef mixture.  Spread in casserole dish.  Top with mashed potatoes and grated cheese.

(Another Lyd's Tip: I am all about saving time, so I make a big batch of mashed potatoes when I make them for Sunday dinner or something, and set some aside for just this occasion.  I have also frozen some in quart size zip-lock bags, and I have found that it actually freezes pretty well, you just reheat in the microwave.  Works well for this purpose.  Instant potatoes are also speedy.)

 For the Speedy Tatertot Casserole:
In a large bowl, stir together 1 can of drained string beans, 1 can of cream of mushroom soup, and beef mixture.  Top with frozen tatertots.

Easy-sh'meezy! (Not to mention cheaper.)

Best Lemon Cheesecake Ever

So Cheesecake is tough to turn down anyway, but throw freshen it up with a bit of lemon and we're in business!  My friend Sabey made this and had us all foundering on it... my mouth is watering all over again just thinking about it.  I enjoyed the glaze!

*She added about 1 tsp more of lemon zest using fresh lemons.  I loved that she added the mixed berries.  It was the perfect balance of sweet and tart- not to mention beauty. :) YUM!

Best Lemon Cheesecake Ever (Sour Cream Cheesecake)

Source: food.com

Ingredients

Crust

2 1/4 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup brown sugar

1 1/2 teaspoons cinnamon

Filling

3 (8 ounce) packages cream cheese, softened 8 hours

3 eggs

3/4 cup sugar

3 tablespoons lemon juice, strained

2 tablespoons flour

2 teaspoons vanilla extract, divided

1 teaspoon lemon zest, finely grated

1 pint sour cream

3 tablespoons sugar

Glaze

1/2 cup sugar

4 teaspoons cornstarch

1/2 cup water

2 tablespoons lemon juice

Directions

Preheat oven to 350°F.

Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.

Press into bottom of an 11 to 12-inch spring form pan.

Bake for 5 minutes.

Let cool; refrigerate until needed.

Using an electric mixer, beat cream cheese at high speed until completely smooth.

Add eggs one at a time, beating until smooth after each addition.

Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.

Stir in lemon zest.

Pour into crust; bake at 350°F for 35 minutes.

Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.

Remove cake from oven, and gently spread sour cream mixture on top.

Return to oven and bake for another 12 minutes.

Cool on rack for 30 minutes.

Refrigerate until topping is cool, but not completely chilled.

Combine all glaze ingredients and blend until smooth.

Bring to a boil, stirring constantly until thickened (3 minutes).

Chill until cool, but not set.

Spread on top of cheesecake.

Chill overnight.

 

Broccoli Chicken Casserole

You know a casserole is good when your crew wipes out the whole dish. :)  This was a real hit with the family.  The seasonings from the stuffing mix come through and help give it some good comfort food flavor, without the heaviness.  This was a tasty one that didn't take long to make.  In the words of my hubby, "You can definitely make this one again!"
Don't mind if I do.

Lyd's Tip: I don't know about you, but when I throw raw broccoli into a casserole, it always comes out kind of crispy still- just seems like it takes longer to cook.  I like to put it in a microwave safe bowl and nuke it for just a few minutes before I put it into the casserole so that it comes out tender and tasty... instead of totally raw... which is probably better for you, but hey, don't push me, at least I put it in. :)

Broccoli Chicken Casserole (Taste of Home)

1-1/2 cups water

1 package (6 ounces) chicken stuffing mix

2 cups cubed cooked chicken

1 cup frozen broccoli florets, thawed

1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted

1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Curried Butternut Squash and Rice Casserole

Are you tired of squash yet?  "NEVER!" you bellow, "Keep it coming!"  Well, you won't be after you try this family-friendly dish!  Yay for a meatless meal winner!  This has been by far the best meatless meal/squashful dish I've made yet.  It was delicious!!!  The whole family liked it- and that is saying something.  It was flavorful, had a fun variety of textures- I loved the nuts and cheese on top that add contrast AND protein.  This is a very healthy one, but it taste more like comfort food.  We didn't miss the meat one bit.  Also fairly inexpensive to make.  Could also pass as a side dish.  I was so happy to have stumbled across this one... I know you'll thank me! :)

Curried Butternut Squash and Rice Casserole (Country Living)

2 tablespoon(s) Vegetable Oil

1 cup(s) (about 1 medium) Chopped Onion (I don't usually have "shallots" lying around, so I used a big onion.)

1 Shallot, chopped

1 tablespoon(s) Curry Powder

1 teaspoon(s) Salt

1/2 teaspoon(s) Ground Coriander

1/4 teaspoon(s) Ground Black Pepper

2 cup(s) Reduced-Sodium Chicken Or Vegetable Broth

1 can(s) (14-ounce) Reduced-Fat Coconut Milk 

2 1/2 cup(s) (about 1 1/2 pounds) Butternut Squash, peeled and cut into 1/2-inch cubes

1 1/2 cup(s) Basmati Rice

1/4 cup(s) Sliced Almonds 

Parmesan Cheese

1/4 cup(s) Golden Raisins (I left these out.)

Heat oven to 375 degrees F. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Sauté until onion has softened — 5 to 7 minutes.

Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer. Serve immediately.

Lyd's Directions: I sauted the onion and squash with the seasonings in a little olive oil.  I also used cook rice from left-overs.  Then I stirred it all together (except cheese and nuts) and heated through, and poured it into a baking dish, added cheese and almonds and covered with foil, following the same cooking time.

Nutritional Information

(per serving)

Calories	310
Total Fat	7.0g
Saturated Fat	--
Cholesterol	4.0mg
Sodium	567mg
Total Carbohydrate	--
Dietary Fiber	5.00g
Sugars	--
Protein	6.0g
Calcium	--

Sausage-Stuffed Acorn Squash

Oh- I love Autumn and the yummy comfort food that comes with it!  I've made this a couple times (Stuffed Squash & Stuffed Squash for Two), but I always felt like it took too long, so I added my own practical tip (found below) to really speed things up.  Plus it is always fun to try out different versions.

*I was also thinking this could make a good meatless meal-just saute some extra veggies and leave out the sausage... and then come up with a new name. :)

Lyd's Tip:  Turn this 70 minute meal in to a 30 minute meal!  If you're short on time for cooking your squash, you can really speed up the process by slicing it in half, and putting the squash cut side down on a glass baking dish in just a little bit of water in the microwave for about 10 minutes.  You could even do what I did...  I'm kind of a cheater, but I microwaved my squash and prepared the stuffing, put it inside and served it.  I skipped the baking process altogether.  And nobody knew but me... until now. :)

SAUSAGE - STUFFED ACORN SQUASH

2 (1 1/2 lb.) acorn squash, halved lengthwise and seeded 3/4 lb. pork sausage 1/2 c. sliced celery 1/2 c. chopped onion 1 egg, beaten 1/3 c. grated Parmesan cheese 3 tbsp. brown sugar 1 sm. apple, chopped Place squash, cut side down, in a large baking pan. Bake in a 350 degree oven for about 45 minutes or until just tender. Meanwhile, in a large skillet, cook sausage, celery, and onion until meat is browned and vegetables are tender. Drain well. Combine egg, cheese, brown sugar, and apple; stir into sausage mixture. Turn squash halves, cut side up. Mound sausage mixture into squash shells. Cover and bake for 20 to 25 minutes more or until sausage mixture is heated through. Makes 4 servings.

(Recipe from cooks.com)

Company Couscous

I've always wanted to give couscous a fair shot- foodnetwork certainly has. :)  I see it on there all the time... that is, when I get a chance to watch... which is usually during Christmas Break at the in-laws... so, ok, not that often, but I when I DO watch it, someone always makes couscous... so in order to keep up with the "Rachael Rae's" I thought I better try it out.  I was amazed at how easy it is to make and how quickly it cooks.  Super simple, and adds a fun new texture and variety to the table.  I'm glad I tested it out.  This was a great dish to test it out with, too- I liked the fresh basil.  Makes a good side or main dish.

Company Couscous (allrecipes)

1 cup couscous

1 cup boiling water

3 tablespoons olive oil

1 clove garlic, minced

1/4 cup diced red bell pepper

4 green onions, sliced

1 cup cherry tomatoes

1 cup fresh basil leaves

1 pinch salt

1 pinch ground black pepper

1 dash balsamic vinegar

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

(I am sorry that my text is so weird- I wish I was more techno-savvy and could figure out why in the world it has the weird back ground.  If you have any tips- please share.)

 

Butternut Squash and Sweet Potato Gratin

Here comes another one!  Can you believe I did it- two meatless meals in a row... a wonder to behold. :)  I've been finding it difficult to leave dairy by the wayside-- I can totally amp up the veggies as long as I have enough cream or cheese to hide them in. :)  I'll keep hunting though.
This was actually quite delicious, all-be-it a bit out of season.  We didn't even notice that the meat was missing-- I was busy noticing the spread of flavors.  It's surprising how far a bit of pepper and salt can go.  It was complete comfort without the heaviness.  Great veggie dish!

Butternut Squash and Sweet Potato Gratin with Manchego Cheese (pinchmysalt.com)

1 1/2 cups heavy cream

2 cloves of garlic, pressed

1 pound peeled butternut squash, quartered lengthwise*

1 pound peeled and trimmed sweet potatoes**

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons kosher salt

3/4 teaspoon fresh ground black pepper

2 cups shredded Manchego cheese (or Gruyère) (When I was at the grocery store gazing at the cheeses, I could not for the life of me remember what cheese I needed, but I knew it started with an "M". I ended up going with "Muenster", but was delicious, but probably quite different. I will be the first to admit I don't know my cheeses... and this was just proof. I'm ashamed. :)

1. Get Ready: Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9″x13″ shallow casserole dish or gratin dish of similar size and set aside.

2. Prepare the Ingredients: thinly slice the squash and sweet potatoes (no more than 1/8 inch thick) and keep them separate from one another. Measure out chopped thyme, salt, pepper, and shredded cheese and have them handy. Stir the cooling cream to help prevent skin from forming.

3. Build the Gratin: In the buttered casserole dish, spread half of the sliced butternut squash out in a single overlapping layer. Sprinkle the squash with 1/3 of the salt, pepper, and thyme and then about 1/2 cup of the grated cheese. Using half of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and 1/2 cup of shredded cheese. Using the remaining squash, make another layer and sprinkle the last third of the seasonings and another 1/2 cup of cheese (you should have about 1/2 cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.

4. Bake the Gratin: Cover the dish with foil and bake in the middle of a 400 degree oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the vegetables are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown (but watch it closely!). Remove from oven and let cool for 30 minutes before slicing.

Yield: 12 servings

Carne Asada Torta

Happy Veintidos de Mayo!... I missed "cinco," so here it is a bit late.  I love Mexican food--however I'm shy of heat--oxymoron? Yes, I know.  I recently ate at a local Mexican restaurant and was delighted to find the perfect dish for me.  It was not too hot, not over-priced, not too big, but substantial, lots of flavor and texture, and basically just AWESOME!  So of course, after eating there twice and closely savoring this dish, I set out to recreate... because I'm cheap like that. :)  Here is what I came up with, and besides the melt in your mouth bun they had it in and the avacados, I'd say I came pretty close.
Beef Carne- I found it a while back, reduced at WINCO.  I cooked some of it up to make taco meat, but was disappointed by the fatty texture, so I froze the rest of it and tried to forget it was in my freezer.  THEN,  it came to mind when I set to recreating this dish. I definitely came a little closer to what I think beef carne was intended to become.  Something about that texture and flavor is perfect for this.  It's hard to get an exact recipe because I did a lot of "that and that" experimenting, but I got some ideas from here and hopefully this will give you the general idea in case you want to recreate a bit of heaven on your plate at home, too... because you're cheap like that. :)

Carne Asada Torta (By Lyd)

2 lbs beef carne (basically shredded skirt steak)

2 tablespoons olive oil

1-2 Serrano chilies, de-seeded and minced (to taste) (If you don't love that inevitable pepper burn in your eyes or somewhere, you can use cayenne or Tabasco, but sauteing the pepper with the onions would really enhances the flavor.)

1 tablespoons minced garlic

1 onion chopped

juice of 1 limes (I ended up using about 1/4 cup lime juice)

1/4 cup minced cilantro

1 teaspoons honey or sugar

1/2 teaspoons coriander

1 teaspoons oregano

1 1/2 teaspoon chili powder

1/2 teaspoons ground cumin seed

2 teaspoons kosher salt

black pepper to taste

Saute chilies, onion, and garlic in heated oil. Add beef and other ingredients, simmer on medium low heat for at least 15-30 minutes until meat is cooked and has absorbed the flavors. (I simmered on low for longer- I think almost an hour.) 

Assemble meat on bun with condiments and watch while your wildest dreams come true... in your mouth.

toasted bun, buttered with a bit of garlic salt (I used french bread, because it's what I had, but it didn't work real great for wrapping your mouth around. :)

mayo

fresh salsa

beans (pinto, black, or re-fried)

cheese

lettuce or finely chopped cabbage

avacado (which I was dreaming of, but alas was missing... but it was pretty much the only thing.  Mmmmmm...)

Rockin' Ricotta...

I recently mentioned that I've got a "thing" for ricotta (Spiced Asian Pears with Sweetened Ricotta), but that was an understatement!  Lately, I have been playing around with all the AMAZING simple dessert options this versatile cheese has to offer.  So easy to make and something about saying "ricotta" makes it sound like you can cook. :)  Here are a couple different combinations that I have tried... and LOVED!

*I'm partial to this one- perhaps steming from "Blueberries For Sal" my favorite childhood read. :)
Sweetened Ricotta with Fresh Blueberries 

1 cup ricotta

1 T sugar

1/2 tsp vanilla extract

handful of fresh blueberries

*Doug liked this one best.  Shocker... chocolate & raspberries.  That was a "given".

Cocoa Ricotta with Fresh Raspberries 

1 cup ricotta

1 T cocoa powder

2 T sugar

1/2 tsp vanilla extract

handful of frozen or fresh blueberries 

*My girls really liked this one.

Ricotta with Fruit Preserves

1 cup ricotta

2 T jam (I used some of my homemade blackberry jam)

1/2 tsp vanilla extract (if desired)

(I garnished with red sugar sprinkles, just so you're not stumped trying to figure out what that is. :)

Chicken & Bacon Tart

I'm such a Simlple and Delicious fan!  I just organized my magazines and I realized I've been a loyal subscriber for six years now!  Worth every penny to me.  Especially when they pull things out of the hat like this- who would have thought to use pepper jelly with something like this?  But somehow, someway, the taste combined with chicken, bacon, and apples just totally worked.  AND it allowed me to use that obscure little jar I've had sitting around for a year not know what to do with. (My inspiration for trying this one out.)  Do people really spread that on their toast?  Spicy peppers in salsa... YES!  Spicy peppers in jam... NO THANKS.  Or at least that is what I thought before this one... thank goodness someone came up with a good use for it.  This was one Doug suggested I make for company... I love when he says things like that. :)  This is a winner... strange pepper jelly included!

Chicken & Bacon Tart (Simple and Delicious/Taste of Home)

1/4 pound bacon strips, cut into thirds (I cut them a little smaller and I think they were more manageable.)
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly (I actually used mango pepper jelly)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts

1 piece equals 693 calories, 37 g fat (13 g saturated fat), 76 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 7 g fiber, 28 g protein.

Spiced Asian Pears with Sweetened Ricotta

Where has ricotta cheese been all my life?  I feel like I've been living (or at least eating) in a closet!  I'm in love!  Here I thought it was only good for a hearty lasagna, but just a tiny bit a sugar is all it needs and it is THE BEST TREAT ever! (Pretty high in protein and can be low in fat too.)  Something about the texture--I think it goes back to that a fore mentioned love I have of all thing soft, sweet, and mushy, and it fits into that category. Then, kick it up a notch with this little concoction I came up with, and dare I say this is my new favorite dessert? Yes.  I dare. :)

*Lyd's Tip:  Just thought I would mention that this is a great way to use up old apples- it breathes new life into them.  No one but you will know that they were getting a bit old and wrinkly. :)  You should know that I used some Asian pears I picked up at the end of the farmer's market in October- but don't panic- I am about 2 months behind on this post.  They weren't that far gone. :)  However, they did sit on my counter for a VERY long time, haunting me.  If only I had known that this was what they were trying to tell me they wanted to be, it would have happened a lot sooner.

Spiced Asian Pears with Sweetened Ricotta (By Lyd)

Ricotta Mixture:

2 cups ricotta cheese

2 T sugar (more or less to taste)

Tiny drop of Almond or vanilla extract

Pear Mixture:

About 3-4 Asian Pears, peeled and thinly sliced (*Please note that APPLES WORK GREAT, don't feel like you have to be so exotic... I just happened to have some Asian pears as I was experimenting and I love the crunchy texture- I dislike the bitter, woody peel though.  If you do apples, you could probably just leave the peel on- I would anyway.)

1-2 T butter

1-2 T sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1 tsp lemon juice

Stir together ricotta mixture ingredients until incorporated; set aside.  In a large frying/sauce pan heat butter on medium heat.  When butter is melted, put in Asian pears.  Stir frequently, mixing in sugar and spices. Add lemon juice and continue heating until pears are cooked, but still maintain some crispness. (About 10 minutes, stirring frequently.  Add a little water or reduce heat if cooking too quickly.  You can also "put a Lyd on it" if you want it too cook faster. (I love slipping that in there. :)

Quiche Lorraine

Though eggs and I don't always get along, I find it hard to resist a hearty slice of quiche.  I've got a few quiche recipes stashed away in here, but why not try a new one?  I find I can usually count on Betty to deliver, and she definitely did on the filling part- delish, however I would not recommend this crust recipe.  I have tried it before and it hasn't turned out well both times, so this time I finally got smart and left a note in the margin to leave this darn crust recipe alone. :)  But forgive the crust and love the filling... like I did.  Mmmmm.

Quiche Lorraine (Betty Crocker)

Pastry

1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 6 servings

Potato Sausage Casserole

I'm back after a bit of silence.  Hope you had a nice holiday-- good luck beating my dream Disneyland vacation!  Not to brag- but it was AWESOME! And hope you are ready for some yummy things to come this year.  This certainly doesn't seem like the "light" way to kick off the new year, but lets just start with delicious and go from there, shall we?  This was a delicious casserole that wasn't as time consuming as I thought it would be.  This one is kind of a "Man Food" recipe.  Doug loved it. :)  Need I say more?

Potato Sausage Casserole (Taste of Home)

Ingredients

• 1 pound bulk pork sausage
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup milk
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups sliced peeled potatoes
• 2 cups (8 ounces) shredded cheddar cheese
• Minced fresh parsley, optional

Directions

• In a large skillet, cook sausage over medium heat until no longer
• pink; drain and set aside. Combine the soup, milk, onion, salt and
• pepper.
• In a greased 2-qt. baking dish, layer half of the potatoes, soup
• mixture and sausage. Repeat layers.
• Cover and bake at 350° for 60-65 minutes or until potatoes are
• tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or
• until the cheese is melted. Garnish with parsley if desired. Yield:
• 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium,