Chicken Mozzarella Pitas, Dill Chip and Veggie Dip, Amish Sugar Cookies

Served for Staff Luncheon 

October 12, 2011

Chicken Mozzarella Pitas
4 cups chopped, cooked chicken (also works well with turkey)
1 8 oz pkg finely shredded mozzarella cheese
4 to 8 oz plain yogurt (to your desired consistency)
1 TBSP lemon juice
salt and pepper to taste

whole grain pita halves
lettuce leaves
avocado, chopped and sprinkled with lemon pepper and seasoning salt (I use Lawry's)
tomatoes, chopped

Combine chicken, cheese, yogurt, lemon juice and salt and pepper.
Layer in Pita half: lettuce, chicken mixture, tomatoes, and avocados.

Served with potato chips, a veggie tray, and dill dip.

Dill Chip and Veggie Dip
1/2 cup sour cream
1/2 cup mayonnaise
1 TBSP parsley
1 tsp dill weed
1 tsp Bon Apetite seasoning
1/2 tsp onion powder

Combine all ingredients and chill.

Amish Sugar Cookies
A light, slightly crisp, yet melt in your mouth, cookie.


4 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
1 cup butter, softened
1 cup cooking oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla
sugar

Sift together flour, soda, and cream of tartar; set aside.
Beat together butter, oil, sugar, and powdered sugar in a large bowl until fluffy.
Add eggs, one at a time, beating after each.
Blend in vanilla.
Gradually stir in dry ingredients.  Mix well.

Using an ice cream scoop, spoon six 1/4-cup sized balls of dough onto a baking sheet. 
Flatten each with the bottom of a glass dipped in sugar.
Bake at 375 for about 10 minutes, or until barely golden around the edges.

Grilled Chicken, Mashed Red Potatoes with Mushroom Gravy, Seasoned Veggies

This was delicious.  I didn't really measure anything. . .

Mashed Red Potatoes
8 medium red potatoes, cut into thirds
1 garlic clove, minced
1/4 cup half n half
1/4 cup butter, melted
salt and pepper
garlic powder

Cover potatoes with water and add garlic.  Bring to a boil, and boil until tender when pierced with a fork (not too soft, but tender.)  Drain.  Add butter, half n half, salt and pepper, and garlic powder.  Mix with electric mixer or mash, adding seasoning and extra milk to desired taste and consistency. 


Mushroom Gravy
Sautee 8 oz sliced mushrooms in 1 TBSP butter, until softened and browned.  Add 1/2 cup chicken broth and simmer.  Thicken with a little cornstarch mixed with water.  Salt and pepper to taste.  Delicious!


Seasoned Veggies
Steam sliced carrots, cauliflower and broccoli florets until desired tenderness.  Drizzle with olive oil and season with salt, pepper and garlic powder.  Toss to coat.

Served with Grilled Chicken (we just seasoned it generously with salt and pepper--our kids love it 'plain' like this) and Oat Dinner Rolls.

Veggie Salad Pizza, Chicken Caesar Salad Pizza, and Oatmeal Raisin Cookies

Served for Staff Luncheon March 2011

Veggie Salad Pizza
This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

Chicken Caesar Salad Pizza

1 multigrain pizza crust

1/2 c Caesar Salad dressing

1/2 c Parmesan Cheese, divided

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

5 cups thinly sliced romaine

3 chicken breasts, cooked and sliced

1/2 red pepper, chopped

Combine dressing, 1/4 cup parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.  Add half of the chicken, chopped small.  Spread over crust.  

Toss lettuce with remaining dressing mixture.  Spread over crust.  Garnish with red pepper and remaining chicken slices.  

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack. 


Oatmeal Raisin Cookies
I think these are fantastic!

2 cups old fashioned oats
1 1/4 cup flour
1/2 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1/2 + 3 Tbsp butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla
1 cup coarsely chopped walnuts*
1 cup raisins

Heat oven to 350.  Combine oats, flour, soda, powder, and salt in a bowl and set aside.  In a separate bowl, cream butter with both sugars until fluffy.  Add egg, milk, and vanilla and blend.  Stir in the oat mixture, pecans, and raisins.  Using a 1/4 scoop, place dough balls on cookie sheets or baking stones (about six per sheet.)  Flatten slightly with the bottom of a cup.  Bake about 15 minutes.  Cool on wire rack.  (If you want to make them small, bake at 375 for 10-12 min.)

*I have substituted pecans here with good results, but like to toast them first.  To toast pecans, place on cookie sheet and bake at 350 for 10 minutes.

Served with fruit kebabs.

Mini Meatloaves with Potatoes Au Gratin

Mini Meatloaves

1 egg

3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1/2 teaspoon salt

1/4 t onion powder

1/8 t garlic powder

1/8 t pepper

1 pound ground beef

2/3 cup ketchup
2 T packed brown sugar

1 1/2 teaspoons prepared mustard

Preheat oven to 350 degrees. Spray a 9x13 inch-baking dish with non-stick cooking spray.

In a large bowl, combine the egg, milk, cheese, oats and seasonings. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place in dish.

In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spoon over each meatloaf.

Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Potatoes Au Gratin

3 to 4 potatoes, sliced thinly

3/4 cup milk

salt

Italian seasoning

Onion powder

Pepper

Butter

1 c grated cheese

2 T parmesan cheese

Heat oven to 350 degrees. Grease an 8x8 baking dish. Place potatoes inside in three layers. On top of each layer, sprinkle salt, Italian seasoning, onion powder, and pepper to taste. Pour milk over all.  Cover with foil and bake one hour. Uncover. Sprinkle with cheeses. Bake 10 more minutes.

Simple Sloppy Joes and Oven Fries

Simple Sloppy Joes

1 1/2 lbs hamburger
1 can Chicken Gumbo Soup
Ketchup
Mustard
Hamburger buns
Salt and Pepper

Brown hamburger and cook through.  Season with salt and pepper to taste (I really like Lawry's seasoned pepper.)  Add Chicken Gumbo Soup, a squirt of mustard and enough ketchup to flavor and color the sauce to your liking (about 1/4 cup.)  Simmer until ready to eat.  Serve on hamburger buns.

Oven Fries

3 russet potatoes, peeled, and cut into wedges (about 12 per large potato)
1/4 cup vegetable oil, divided
salt and pepper

Preheat oven to 475 degrees.

Soak potato wedges in hot tap water 10 minutes.  Drain and dry.  Toss with 1 T oil.

Meanwhile, cover rimmed cookie sheet with 3 T oil.  Sprinkle sheet with salt and pepper.

Lay potato wedges, cut side down, in single layer on baking sheet.  Cover tightly with foil.  Bake for 5 minutes.  Remove foil.  Continue to bake 10 minutes.  Turn pan.  Continue cooking about 5 minutes, until golden and crisp on bottom side.  Turn wedges over so the other cut side is down.  Bake 10 more minutes, or until crisp on both sides.  Remove to paper towel covered plate.  Sprinkle with additional salt as desired.  Serve hot with desired condiments.

Served with green salad and fruit.

Easy Spaghetti with Meat Sauce, Seasoned Green Beans

Easy Spaghetti with Meat Sauce
We often serve this on my teaching night since it's fast, easy, and everyone likes it.

Heat skillet to medium high.  Add 1 lb ground beef.  Do not stir, allowing beef to brown on one side.  After a bit crispy on that side, turn the beef over to brown the other side.  After crisply browned on both sides, break mead up into small pieces and cook over medium heat until fully browned and cooked through.  Salt and pepper to taste.  Pour one jar of spaghetti sauce (Family Favorite: Ragu Traditional) over the beef.  Rinse jar with about 1/4 cup water and pour rinsing water and remaining sauce into skillet.  Simmer 10 minutes, or until ready to eat.

Meanwhile, cook 1 lb spaghetti noodles according to package directions.

Serve meat sauce over noodles alongside a vegetable or green salad and french bread (see French Loaves in previous post.)

Seasoned Green Beans

Place desired amount of fresh, trimmed, green beans in sauce pan.  Fill with one inch of water.  Heat over medium high heat until boiling.  Cover and reduce heat to simmer about 5 minutes, or until beans are crisp-tender.  Remove from heat and carefully drain.  Drizzle with olive oil.  Sprinkle with salt and lemon pepper to taste, and a dash of garlic powder.

Roast Beef Sandwiches and Broiled Asparagus

Roast Beef Sandwiches
These are a favorite leftover after Crock Pot Roast Beef.  There are several variations:

1-Layer heated left over roast beef on sandwich buns.  That's all the kids want!  Andy and I like ours au jus--dipped in the drippings or in a concentrated beef broth--dissolve one beef bullion cube in 1/2 cup water.

2-Layer heated left over roast beef on bottom of sandwich buns. Top with hot mashed potatoes and gravy and then the top of the bun.  Andy likes mayonnaise with his.

3-Broil open buns--mayo on one side, a slice of muenster cheese on the other--until cheese is bubbly and buns are browned to your liking.  Heat meat separately and place in between bun halves.  Yum!


Broiled Asparagus
This is my favorite way to eat asparagus, and all my kids love it!

Trim*, wash, and dry asparagus.  Pour a little olive oil in a large rimmed cookie sheet.  Place asparagus spears on cookie sheet and roll them around until coated in oil.  Sprinkle generously with salt and fresh ground pepper.  Broil about 5 minutes, shaking pan once for even cooking.  When asparagus is tender, it's ready.

*To trim asparagus, bend a single stem.  It will naturally break where the stem starts to get woody--discard the bottom (or reserve for later use--see soup in following post) and cut all your spears to that length.

Crock Pot Beef Roast, Mashed Potatoes and Gravy, Seven Grain Bread

Crock Pot Beef Roast with Mashed Potatoes and Gravy
3-5 pounds Beef Roast (chuck is the most fall-aparty, but we have used others as well)
1 package Onion Soup Mix
1/2 cup water

Combine in Crockpot.  Cook on low 8 hours.  Remove meat and reserve.  (I usually go through it at this point to remove bones, large chunks of fat, etc.)

Pour the drippings through a strainer.  I have one of those gravy measuring cups that pours from the bottom, so you can pour off all the juice into another pot without pouring all the fat that settles on top.  Love it!

Pour the juices into a saucepan and bring to a boil.

Meanwhile, chop 3 large, peeled, potatoes into cubes.  Cover with salted water.  Bring to a boil.  Reduce heat and simmer until soft enough to mash.  When ready, pour off water into the saucepan with the meat juices.

Melt 1/2 cup butter (or 1/4 cup butter and 1/4 cup cream) and pour into potatoes.  Using blender, combine potatoes and butter.  Add milk to desired consistency.  Add salt and pepper to taste. 

Back to the gravy--combine about 2 Tablespoons of cornstarch with enough cold water to dissolve it.  Add gradually to the boiling meat juice/potato water combination, whisking to combine.  Add enough to thicken it to your liking.  Add salt and pepper to taste.


Seven Grain Bread

1 1/3 c warm water

1 T instant yeast

3 T dry milk powder

2 T vegetable oil

2 T honey

2 t salt

1 egg

1 c whole wheat flour

2 1/2  c bread flour

3/4 c 7grain cereal

Bread Machine:  Combine ingredients in order suggested by manufacturer in bread machine.  Select dough cycle.  When complete, shape dough into 2 round loaves.  Rise.  Bake at 375 25-30 minutes.   (Note:  I like to use hot water and let cereal soak in it first to soften.)

Bosch:  Double recipe.  Use HOT water.  Combine hot water with cereal in bosch for 10 minutes (to soften cereal).  Add milk powder, oil, honey, salt, eggs, and wheat flour.  Mix.  Add 2 c bread flour and yeast.  Mix continuously adding more flour as needed until dough pulls from edges of bowl and is not too sticky (total of about 5 cups bread flour.)  Knead 8 minutes.  Rise covered, in bowl.  Mix down and shape into round loaves (4 large).  Rise.  Bake at 375 25-30 minutes or until browned and crisp. 

Alternatively, bake about 20 minutes until lightly golden.  Cool.  Freeze for later use.  Thaw on countertop and bake at 375 an additional 15-20 minutes until browned and crisp.  Serve warm. 

Served with : green beans.

Brown Sugar Oatmeal Pancakes and Fried Potatoes

Brown Sugar Oatmeal Pancakes

1/2 cup plus 2 Tablespoons quick oats

1/2 cup whole wheat flour

1/2 cup white flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup packed brown sugar

1 egg

2 Tablespoons vegetable oil

1 1/4 cup buttermilk

In bowl combine the oats, flours, baking soda, salt and sugar. In another small bowl beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. Makes about 10 medium pancakes.

Pour by 1/3 cup full onto hot griddle.

Apple pancake variation: for apple pancakes, slice and peel a granny smith (my apple peeler-corer-slicer gives whole circle slices about 1/4 inch thick.) Before pouring the pancake batter on the greased griddle, put a slice of apple on the griddle for about a minute (it will be just starting to soften.) Turn the apple slice over, then pour your 1/3 cup batter over the apple. Continue to cook as you would any pancake. Serve with applesauce or cinnamon syrup (see previous post.)

Fried Potatoes

Poke 3-4 medium white or red potatoes several times with a fork. Place on plate and cover with plastic wrap. Microwave on high 3 minutes. Remove plastic wrap and cool slightly (until you can handle them.) Slice into bite-sized pieces, about 1/4-inch thick. Heat light olive oil (I love Montolivo, Extra Virgin with Light Taste--I get it at Costco) in skillet over medium-high heat until hot and shimmery. (You need enough oil to cover the bottom of your pan--you can and add more later if needed.) Add potatoes in single layer. Cook a few minutes, and then stir, turning over. Continue to turn and stir occasionally until they get crispy and golden. Season with salt and pepper to taste. Serve with ketchup if desired.

Serve with bacon and/or fried eggs.

Chicken Salad Croissants and Spinach Salad

I served this for a staff luncheon at the office Jan 2011. 

Chicken Salad Croissants

3 large Chicken breasts, cooked and diced
1 can pineapple tidbits, tidbits cut in half
2 stalks of celery, chopped
1 green onion, thinly sliced
mayonnaise
Nature's Seasoning salt
Lemon pepper
Lettuce
Six croissants (Costco has great ones)

Combine chicken, pineapple, celery and onion. Add enough mayonnaise to dress it as moistly as you like. Season with seasoning salt and lemon pepper.

Slice croissants and fill with a lettuce leaf and salad.


Spinach Salad

1/2 pound fresh spinach
1 granny smith apple, chopped
6 slices bacon, cooked and crumbled
1/2 cup slivered almonds, toasted (toast on cookie sheet at 350 for 10 minutes)
3/4 cup dried cranberries
2 green onions, thinly sliced

Toss together in a bowl with desired amount of Poppyseed Dressing.

Poppyseed Dressing

6 T sugar
1/2 tsp dry mustard
1/2 tsp salt
1/2 Tbsp dried onion flakes
1/4 cup cider vinegar
1/2 cup olive oil
1/2 Tbsp poppy seeds

Combine and shake.

Cheese Broccoli Soup and Breadbowls

This soup an easy one and so yummy. I used to make it with frozen broccoli for convenience, but I like the fresh much better. We like it in bread bowls (recipe follows.)

Broccoli Cheese Soup

2 T margarine
3 T flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 to 1 1/2 cups grated cheese
2 cubes chicken bouillon
1 1/2 cups water
1 head broccoli, cut into bite-sized pieces OR about 10 oz frozen broccoli
1 tsp dried onion flakes

In sauce pan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring with a whisk to keep smooth. Cook until thickened, stirring often. Turn off heat. Add cheese and stir until melted. In separate pan, bring water to a boil and dissolve bouillon. Add broccoli and onions. Cook uncovered until broccoli is tender. Do not drain. Stir broccoli and broth into cheese mixture until fully combined. Serve hot. I like my soup thick, so if it isn't thick enough, I just combine a little cornstarch with water and stir it in a little at a time until it is the consistency that I like.


Italian Bread Bowls

2 1/2 cups warm water
2 tsp salt
2 Tbsp olive oil
7 cups bread flour
2 Tbsp instant yeast

Combine water, salt, oil and 3 cups flour in kitchen mixer. Mix. Add 2 more cups flour and the yeast. Mix, adding flour until dough pulls from the sides and the bottom and is not too sticky. Knead in mixer until smooth and elastic, 3-5 minutes.

Cover and rise in warm place until double. Punch down. Form into 8 round loaves. Place on greased cookie sheet. Cover and rise until double.

Preheat oven to 400 degrees. Bake about 25 minutes. Cool on wire racks. For bread bowls, cut the top 1/2 inch off and pull out the center. Fill with hot soup and enjoy immediately.

Serve with: Green salad and fruit.

Cheese-topped Skillet Chicken Breasts with Scalloped Potatoes

Cheese-topped Skillet Chicken Breasts

2 large Costco boneless skinless chicken breasts
salt and pepper
3 Tbsp butter
1/4 cup fresh squeezed lemon juice
2 Tbsp soy sauce
shredded cheddar cheese

Cut chicken breasts in half to make four thin servings. Sprinkle with salt and pepper.
Melt butter in skillet over medium-high heat. Brown chicken on both sides. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat. Cover and cook 4-5 minutes, or until chicken is done. Remove from heat. Sprinkle chicken with cheese. Cover and let stand 2-3 minutes or until cheese is melted.

Scalloped Potatoes

1 Tbsp butter
1/2 onion, finely chopped
1/2 tsp dried thyme (or 1/2 Tbsp fresh)
1 garlic clove, minced
1/2 tsp salt
1/8 tsp pepper
2 large (Costco sized) russet potatoes
1/2 cup chicken broth
1/2 cup cream
1 bay leaf
shredded cheese (cheddar, parmesan)

Heat oven to 425.
Melt butter in large skillet. Sautee onion until soft. Add thyme, garlic, salt and pepper and stir. Add potatoes, broth, cream, and bay leaf. Stir to combine and bring to a simmer. Reduce heat and cook about 10 minutes, until potatoes are softened.

Remove bay leaf and pour mixture into greased 7x11 pan. Sprinkle with cheese. Cook in oven until cream bubbles around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Served with: orange slices, green salad, homemade wheat bread