PIZZA BUBBLE BREAD

Pizza Bubble Bread

(this recipe came from a cooking class my daughter attended at the Hicksville Middle School)

For this bumpy, saucy pizza, turn refrigerated biscuits into a super easy crust.

1 package Pillsbury biscuits

½ cup pizza sauce or pasta sauce

4 ounces of shredded mozzarella cheese

Cornmeal for the pan (2 – 4 tablespoons)

(I double this recipe to make it bigger)

Spray a Pizza pan or cookie sheet with cooking spray

Sprinkle some cornmeal on the pan

Separate the biscuits

Cut each biscuit into 4 equal pieces

Place the cut pieces into a bowl

Add the sauce to the bowl, toss to coat all the pieces

Arrange dough pieces in an 8” circle on the pan.  Pieces should be in a single layer.  Start in center and work out.

Sprinkle with shredded mozzarella cheese

Bake at 400 degrees about 15 minutes.

If you want you can add more cheese.  You can tweak this also by adding some spices like basil or oregano.

That is up to you.

Enjoy!

Two Pesto Spinach Chicken Bundles

TWO PESTO SPINACH CHICKEN BUNDLES

preheat oven to 350 degrees

INGREDIENTS

8      thin chicken cutlets

1      package frozen spinach, cooked and squeezed dry

1/2   cup basil pesto

1      cup roasted sweet pepper pesto*

        separated into two 1/2 cup measures

1/2   to 1 cup shredded monterey jack cheese

        toothpicks

        non stick cooking spray

Pound the cutlets thin.

Mix the spinach with the 2 pestos in a bowl.

Take a cutlet and spread with the spinach pesto mixture.

Top with some cheese.

Roll up carefully the best you can, securing with 2 toothpicks

Finishing remaining cutlets.

Place in a baking dish sprayed with non stick cooking spray.

Top the chicken with the rest of the roasted sweet pepper pesto.

Bake uncovered for 45-50 minutes in a preheated oven until the chicken is nicely browned and the juices run clear.

Don't forget to remove toothpick before eating.

All oven vary, so check for doneness.

*    I use Turtledove Company Roasted Sweet Pepper Pesto and

      I found this item at my local Stop & Shop Supermarket

Serve with rice or pasta or your favorite vegetable and a salad.

Enjoy!

Bruschetta Chicken Thighs

Bruschetta Chicken Thighs

BRUSCHETTA CHICKEN THIGHS



5 to 10 boneless chicken thighs

1/2 cup flour with some basil added 1 tablespoon

1 jar bruschetta ( a sauce )

olive oil for cooking chicken a couple of turns in the pan

5 stalks of celery, sliced thin and cooked

1/2 can diced tomatoes

1 can low sodium chicken broth

1 tablespoon butter

1 tablespoon flour

place a saute pan on the stove, add the olive oil and dredge the chicken thighs in the flour with the basil, shake off excess flour

place in pan and cook 10 minutes each side

remove to a plate

add a half can of chicken broth and 1/2 to 3/4 cup bruschetta sauce to the pan add 1 tablespoon butter and one tablespoon of flour and cook for a minute or two, it will thicken....

add the celery and the tomatoes and the chicken..

simmer for about 20-25 minutes..

serve with any pasta you like...

Enjoy!

Dee Dee's Ranch Chicken Thighs

Dee Dee's Ranch Chicken Thighs

 

5 boneless chicken thighs

1 1/2 envelopes hidden valley dressing/dip mix + a 1/2 cup flour

olive oil couple of turns in the pan

1 tablespoon of butter

 

5 carrots peeled and cut into slices and cooked seperately

1 can of sliced mushrooms (optional)

1 cup frozen peas, thawed or sliced cooked zucchini

1 can chicken stock

a handful of dried dill

 

heat the oil and butter in a saute pan

place the flour and hidden valley dressing in a bowl and combine

place the chicken in the bowl and coat on both sides

place the chicken in the pan and saute on both sides

(10 minutes or so on each side)

 

remove to a plate

 

take 2 tablespoons of butter and melt into that same pan, add 2 tablespoons of flour and cook for a minute

add the chicken stock a little at a time making a thick sauce (you might not need the whole can of stock)

 

place the chicken back into the pan, add the cooked carrots and the can of mushrooms and the peas or zucchini.  throw in the dried dill and simmer about 25 minutes.

 

serve with rice or a small shaped orzo pasta or noodles.

 

Enjoy!

 

Spinach Pockets

SPINACH POCKETS

2 cans of Pillsbury Grands Bisquits

2 10 oz. pkgs frozen spinach, cooked and squeezed dry

1 pkg shredded monterey jack cheese

Roasted Sweet Pepper Pesto ( I use Turtledove Company )
1 egg for egg wash

shredded parmesean cheese for the tops

cook the spinach, squeeze dry and place in a bowl

add some of the cheese, not the entire package

flatten the biscuits on a floured board

add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach
fold over and using a fork, sealing around the edges

place on a parchment paper lined baking sheet and

continue until all the biscuits are made.

Once all the spinach pockets are made

beat 1 egg in a bowl with a little bit of water

brush the tops of each spinach pocket

add some parmesean cheese to each

cook the pockets according to the package directions on the biscuit package making sure you watch them so they don't burn.

You can make these ahead of time and place in the frig and cook later.
This recipe makes 16 pockets.

Enjoy!

BUFFALO CHICKEN LASAGNA ROLL UPS

                                    

Buffalo Chicken Lasagna Roll-ups

INGREDIENTS

For the Béchamel Sauce:

2 tablespoons butter

2 tablespoons flour

2 cups milk

¼ to ½ cup hot sauce (depends on how hot you want the sauce, you can use more or less.

Melt the butter in a saucepan, add the flour and cook for a minute, add the milk stirring constantly until thickened, add the hot sauce and set aside.

For the Chicken:

5 – 6 chicken cutlets, cooked in a pan using cooking spray.  Shred or dice the chicken.

½ cup hot sauce – use more or less here again, depending on how hot you want the chicken.

½ cup ranch dressing

Once the chicken is shredded or cubed, add the hot sauce and the ranch dressing and mix, set aside.

You will need about 12 – 15 lasagna noodles, cooked according to the package directions.  Drain and place on slightly oiled cookie sheets so that they don’t stick.

1      16 ounce container ricotta cheese

1     jar of marinara sauce

1     pkg. shredded mozzarella or monterey jack cheese

TO ASSEMBLE THE ROLL UPS

13 x 9 x 2 baking dish with a layer of the béchamel sauce covering the bottom.

Place a lasagna noodle on a board and spread with ricotta cheese the whole length of the noodle.  Place some of the chicken mixture on top of the cheese and roll up and place in a 13x9x2 baking dish seam side down.

Repeat with remaining noodles, cheese and chicken mixture.

Cover each roll up with marinara sauce and any remaining béchamel sauce if you have any left.  Top with shredded cheese, cover with foil and bake in a 350 degree oven until warmed through.  About 20 minutes but be sure to check them.

Enjoy..

Chocolate Chip Mini Muffins

preheat oven to 400 degrees

Ingredients

2 eggs
1 cup milk
1/2 cup of vegetable oil

blend these wet ingredients together in a small bowl, set aside


3 cups of all purpose flour
1 cup sugar
4 teaspoons baking powder

1 12 ounce bag mini chocolate chips
white sparkling sugar ( I use Wilton )-optional 

mix these dry ingredients together in a medium bowl and then add the wet ingredients to the dry ingredients and mix well.

add one 12 ounce bag of mini chocolate chips and mix well.

spray the mini muffin pans with PAM for baking ( I use 2 pans that hold 24 mini muffins each)

Using a spoon fill each muffin pan with the mixture then top with the sparkling sugar if you want.

Bake in a 400 degree oven for 10-12 minutes, watching the muffins for slight browning around the edges  (they might only need 10 minutes as all ovens vary) adjust your cooking time to your oven.

Cool in pans for 10 minutes then carefully remove to a cooling rack.  Place in an airtight container.

Enjoy!!!