Monthly Archives: April 2011

(67-68) Beet Salad, Garlic-Cheddar Mini Scones

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I used a lot of garlic.

Cloves.  Bulbs.  Well, maybe a bulb.  The flavor was all like, “Garlic!”  I ♥ed them.

I also ate like 12 thousand when I had a terrible cold.  I’d like to think the garlic helped me heal.  They sure helped me feel happier.

 

Beet Salad

Pan sauté 1 diced potato.  Toss together with lettuce, roasted beet, and feta.  Top with olive oil & vinegar.

 

Garlic-Cheddar Mini Scones

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream
1 cup cheddar cheese, shredded
5+ cloves garlic, minced

Preheat oven to 450 degrees.  Stir together first 3 ingredients in large bowl.  Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.  Freeze 5 minutes.  Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.  Stir in cheddar and garlic.

Turn out onto wax paper; gently press or pat dough into two 3-inch rounds.  Cut rounds into 8 wedges.  Place wedges 2 inches apart on a lightly greased baking sheet.  Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake at 450 degrees for 13 to 15 minutes or until golden.

(66) Sesame Spinach over Salad

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I had a whole slew of leftovers that I needed to use (not to mention a gallon of glaze from the sesame chicken), so I just threw together a little salmon & salad.  Super easy; I won’t even bother to write out recipes.  I just basted the salmon with the leftover glaze, then broiled for 5 minutes each side.  For the salad, I tossed together spinach, colored bell peppers, red onion, and shredded mozzarella.  And I topped with sesame seeds and a ridiculously good salad dressing (okay, I’ll share the recipe below).  [Note: my older sister, Heather, shared the dressing recipe with me.  Thanks, sis.]

If you make nothing else, make this dressing.  And slather a spinach salad in it.  Slather.

Spinach Salad Dressing

1 c. olive oil
3/4 c. sugar
3 tbsp Dijon mustar
1/3 c. white vinegar
1 tsp black pepper
1 tsp celery salt

Combine all ingredients & enjoy!

(65) Chicken Alfredo Pizza

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Pizza Dough

1 package active dry yeast
1 cup warm water
2 cups whole wheat flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
In a small bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine.  Beat well until a stiff dough has formed.  Cover and rise until doubled in volume, about 30 minutes.  Meanwhile, preheat oven to 350 degrees.

Turn dough out onto a well floured surface.  Form dough into a round and roll out into a pizza crust shape.  Cover with toppings and bake for 20 minutes.

 

Chicken Alfredo Pizza

Olive oil
Pizza dough
3/4 cup alfredo sauce
1 cup spinach
2 cups cooked, chopped chicken
1-1/2 cups shredded mozzarella cheese
2 teaspoon lemon juice
salt & pepper

Spread alfredo sauce over pizza; top with spinach, chicken and cheese.  Sprinkle with lemon juice, salt and pepper.

Bake for 20 minutes at 350 degrees.

(62-64) Orange Glazed Chicken, Lemon-Roasted Potatoes, Oregano Green Beans

 

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Orange Glazed Chicken

4 boneless chicken breasts
Vegetable cooking spray
1 1/2 teaspoons coarsely ground pepper
1/2 teaspoon salt
1 cup orange marmalade
2 tablespoons mustard
2 teaspoons fresh or dried rosemary
2 tablespoons all-purpose flour
2 cups chicken stock

Place chicken in a baking dish.  Rub with pepper and salt.  Heat marmalade over low heat until melted. Add mustard and rosemary, stirring until blended. Pour mixture over chicken.

Bake at 375° for 1 hour. Cover with foil; let stand 10 minutes.

 

Lemon-Roasted Potatoes

3 tablespoons olive oil
1 1/2 tablespoons butter
3 pounds small Yukon gold or red potatoes, peeled
1/4 cup lemon juice
4 teaspoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon pepper

 

Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.
Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.
Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.
Oregano Green Beans
2 cups onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 pound green beans, trimmed
2 cups tomatoes, diced
1/2 cup vegetable broth
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh lemon juice
1/2 cup feta cheese
Sauté onion in hot oil in a Dutch oven over medium heat 8 minutes or until tender.  Add garlic; cook, stirring often, 4 minutes or until garlic is tender and golden brown.  Add beans and next 6 ingredients; bring to a boil.  Reduce heat to low; cover and simmer 10 minutes or until beans are tender.  Stir in lemon juice.  Transfer to a serving dish; sprinkle with feta.