You won’t believe your eyes. This is an ‘impossible pie’. With all the cheese, it is pretty awesome. Can be used for a luncheon…small chilled, green salad or for even a brunch on a holiday weekend.
- 1 300 g pkg. frozen chopped broccoli
- 3 cups grated Cheddar cheese, divided
- 1 1/2 cups cooked (leftover) chicken, skin removed
- 1/3 cup finely chopped onion
- 1 cup milk
- 1/3 cup whipping cream
- 3 eggs
- 3/4 Bisquick baking mix
- pinch each of salt and freshly ground pepper
Heat oven to 400 degrees. Butter a 10 inch pie plate.
Rinse broccoli under cold water to thaw and then drain completely. Mix the broccoli, 2 cups of the cheese, chicken, and onion together. Set aside.
Beat the milk, eggs, Bisquick, salt and pepper until smooth (20 seconds in the blender or 60 seconds with a hand beater).
Stir the broccoli mixture into the milk mixture and then pour into pie plate.
Bake until a knife inserted in the middle comes out clean (35-40 minutes).
Top with the remaining cup of cheese and bake another 2-3 minutes until; melted. Cool at least 5 minutes before cutting into slices and serving.
It comes out with a ‘pastry’ bottom and you won’t believe it. Impossible? Nah!
Italian Rice and Garden Peas
This is a great side dish, Italian style.
- 6 tbsp. butter
- 1/3 cup finely chopped onion
- 2 tbsp. finely chopped parsley
- 1 cup regular white rice
- 1 1/2 cups shelled garden peas
- pinch of salt
- 3 tbsp. Asiago cheese
In 4 tbsp. butter in a heavy saucepan, saute the onion and parsley for 5 minutes. Add the rice, saute, stirring occasionally for 5 minutes.
Add 2 cups water and bring to a boil. Reduce the heat and simmer, covered for 14 minutes (until liquid is absorbed and NO STIRRING).
Cook the peas in boiling water for 12-15 minutes (until just tender). Drain well.
Stir the peas, salt and butter into the rice. Turn into a serving dish and everyone’s eyes will pop. Oh yeah, I almost forgot, sprinkle the cheese over the top.
YUM!
Zucchini With Cheese
Boy, the Italian side of our extended family are going to love me this week.
- 1 1/2 lbs. zucchini
- 1/4 cup flour
- generous pinch of salt
- 1 1/2 tsp. dried oregano leaves
- pinch of pepper
- 1/4 cup Avocado oil
- 2 medium tomatoes, sliced
- 1 cup sour cream
- 1/2 cup grated Asiago cheese
Preheat oven to 350 degrees. Grease an 8 x 8 baking dish. With a brush, scrub the zucchini well and cut into 1/4 inch slices (crosswise).
In a medium bowl, combine the flour, pinch of salt, 1/2 tsp. oregano and pinch of pepper. Toss the slices in the flour to coat well.
Slowly heat the oil in a large skillet. Saute the zucchini until golden brown (about 4 minutes) on both sides. Drain.
Cover the bottom of the baking dish with the zucchini and top with the tomato slices. Combine the remaining ingredients and spoon evenly over the tomatoes. Sprinkle the cheese over the top.
Bake for 30-35 minutes – cheese should be melted and the zucchini tender.
Another great side dish. This will serve 6.
Tomato Cheese Casserole
This is a great dish to serve on a hot summer day, with the barbecue going, appetizers served and of course, cold beer or wine waiting on the sidelines.
- 3 cups thinly sliced onions
- 4 medium size tomatoes, peeled and sliced (about 2 lbs)
- 1/2 tsp. salt
- pinch of pepper
- 1/2 tsp. dried basil leaves
- 6 slices processed American cheese (yeah, I know), cut in half
- 1/2 cup Panko crumbs
- 3 tbsp. melted butter
Preheat oven to 350 degrees
. Butter a 1 1/2 quart casserole. In 1 inch of boiling water cook the onion, covered, for 10 minutes; drain.
Layer, in order, half of the tomatoes and onion. Sprinkle with half the salt, pepper and basil. Top with one half of the cheese. Repeat the layers.
Mix the Panko crumbs with the melted butter and sprinkle over the top of the dish.
Bake for 30-35 minutes, until the tomatoes are tender.
Serve with warm roasted garlic bread. Well, if you insist, along with the hamburgers, corn on the cob would be fantastic.
I love summers.
Chilled Pepper And Raspberry Soup
Here is another fabulous cold soup to make, taste and drool over. This summer, here at least, has been mighty hot and a chilled soup makes it seem a little cooler.
- 4 yellow bell peppers
- 3 cups raspberries
- 1/2 cup vegetable stock
- 1/2 cup mascarpone cheese, room temperature
- pinch of salt and freshly ground pepper
- 1/3 cup Grana Padana cheese***
- fresh raspberries for garnish
Preheat oven to 375 degrees. Place the peppers on a baking sheet and roast until blistered and blackened. The best way is really to place on the top of a gas burner and turn it as it blisters. Remove and place in a plastic bag and let sit for about 10 minutes.
Remove the peppers from the bags, scrape the skins off, seed and cut in half.
In a blender, puree the peppers and raspeberries until smooth. Strain to remove all the seeds.
Return to the blender, add the stock and mascarpone cheese and blend until smooth. Season and refrigerate for a minimum of 4 hours.
To serve, garnish with some diced grana padano cheese and raspberries.
The Grana Padano cheese is one of the world’s first hard cheeses from Italy.
Yummy…just pour the wine and enjoy the ambience…summer evening, friends, family or guests, lively conversation…what more could you ask for?
Coconut And Green Tea Ice Cream
This one is for all the green tea lovers…..it quite green in colour (gee, no kidding!) What was I thinking?
- 1 cup plain yogurt, stirred
- 1/2 cup 35-40% whipping cream
- 1 cup coconut milk
- 5 whole eggs
- 2/3 cup sugar
- 2 tbsp. matcha (green tea powder)
In a saucepan bring the yogurt and cream just to the boiling point. Remove from the heat and set aside.
In a bowl, beat 3/4 of the coconut milk, eggs, sugar and tea powder for 1 minute.
Pour this liquid in a thin, but steady, stream into the eggs, whisking constantly to avoid cooking the eggs.
Transfer the mixture to a heavy saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture coats the back of a spoon.
Pour inmediately into a clean bowl and whisk in the remainder of the coconut milk.
Pour into a 8 inch square pan and place in the freezer. Stir the mixture every 20 minutes with a whisk, making sure to scrape the bottom and sides to prevent crystals forming. Set the timer to be sure.
When the ice cream is firm but not too hard, transfer to a plastic container with a tight lid, seal well and store in the freezer overnight.
Wht a cool way to relax in the summer heat.
Grilled Caesar Focaccia
This is a great way to have ‘homemade’ focaccia bread. It is easy, tasty and everyone will love it. You may have to make two at a time.
- 1 lb. store bought pizza dough
- 2 tbsp. cornmeal
- 8 slices of bacon, cooked crisp
- 1 portobello mushroom, gills removed and cut in 1″ strips
- 1 tsp. olive oil
- pepper and salt to taste
- 1 bag of shredded 4 cheese
- 4 cups chopped romaine lettuce
- Caesar salad dressing
Place the dough in a greased large bowl, cover with plastic wrap and let sit to room temperature (about 1 hour).
Preheat the barbecue to medium high for 10 minutes or until temperature reaches 400 degrees. Clean and lightly oil the grill.
Invert a baking sheet and sprinkle the cornmeal generously over it. Place the dough on the sheet. Using your fingers, push the dough out gently but firmly over the entire baking sheet.
Drizzle the mushroom slices with the olive oil and season with salt and pepper. Grill for 2 minutes on each side. Set aside.
Carefully slide the dough off the baking sheet onto the center of the barbecue grill.Close the lid and cook for 4 minutes or until the bottom is a golden brown. Using tongs, carefully turn the dough.
Arrange the mushrooms, bacon and cheese over the top and close the lid again for another 4 minutes or until the bottom is a golden brown. Do not burn. Remove to a cutting board.
In a bowl, toss the dressing over the lettuce. Cut the focaccia into 4 pieces, mound the caesar salad on top and serve immediately.
Make sure the wine is white, crisp and well chilled. Yummy.
Everything You Wanted To Know About Tortillas
When you go to a Mexican restaurant, if you are like us, you always ask for explanations of what is what. Here is the scoop…..
1. Tortillas are soft, round flatbreads made from corn flour, water and salt. This is true and is a Mexican staple in their diet.
2. If you heat a tortilla, fold it or roll it around a filling and eat with your hands – it is called a Taco.
3. If you wrap tortillas around a filling and cover with a sauce and melted cheese – it is called Enchiladas.
4. If your tortillas is made with wheat flour and not corn – it is called a Burrito.
5. If you toast or deep fry a tortilla until it is crisp and cover with toppings – it is called a Tostada.
6. Hard-shelled tacos are an American invention.
There, now we all know…just sayin’…
Iceberg Lettuce With A Cheddar Mayonnaise
This silly recipe reminds me of a time many years ago at a restaurant in Salt Lake City. We (4 of us) ordered a salad. What came was a head of lettuce cut in 4 and that was it. I still laugh when I think of the shocked looks on our faces. Never mind, this is good and tasty for sure.
- 1/2 cup pecans
- 2 tbsp. maple syrup
- 2 cups cheddar cheese, grated
- 1 tbsp. flour
- 1/4 cup whipping cream
- 1 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 drops of Worchestershire sauce
- pinch of salt and pepper
- Milk – as needed
- 1 head of iceberg lettuce, cut in 6 wedges
- 3 tbsp. cheddar cheese, crumbled
Preheat oven to 325 degrees. In a small bowl, mix the nuts and syrup together and spread them out on a parchment lined cookie sheet. Toast for 15 minutes, turning them every 5 minutes. Remove from the oven and cool to room temperature. When cool, break into pieces.
In a small saucepan, combine the cheese, flour and cream. Over a low heat, stirring constantly, let it come to the boil and starts to thicken. Remove from the heat immediately and cool to room temperature.
In a blender, pulse the cooled cheese mixture with the mayonnaise until smooth. Add the mustard, Worchestershire sauce, salt and pepper and blend well. Add just enough milk to make it pourble. Refrigerate.
To serve, place a wedge on a plate, drizzle the cheese sauce of it, and garnish with the carmellized nuts and crumbled cheese.
Don’s Roasted Red Pepper And Tomato Gazpacho
Ladies and Gents, this will put you on the top of the list for sure. The last time I had gazpacho was at the Jasper Park Lodge and they don’t even come close. THIS is awesome. Yes, I know, you think you don’t like cold soups…uhuh…you will.
- 3 large red peppers, roasted, skin and seeds removed
- 1 28 0z. can and
- 1 14 0z. can roma tomatoes with juice
- 1 14 oz, low sodium chicken broth
- 2 tbsp. good quality olive oil
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1/2 small onion, finely chopped
- 1/2 jalapeno pepper (seeds removed)
- 1/2 fennel bulb (white only)
- 1 garlic clove, finely chopped
- 1 sprig fresh thyme, finely chopped
- 2 lemon thyme leaves, finely chopped
- 1 sprig oregano, finely chopped
- 10-12 small basil leaves, finely chopped
- 1/3 english cucumber, skin removed and finely chopped
- 2 tbsp. Worchestershire sauce
- 1 tbsp. balsamic vinegar
In a large saucepan, add the olive oil. Saute the carrot, celery, onion, garlic, fennel and jalapeno pepper until soft. Add pinch of salt and pepper (first layer).
When soft, add the chicken broth, tomatoes and herbs and cook for 20-25 minutes. Let cool.
Add the chopped cucumber, Worchestershire sauce and balsamic vinegar. Using a boat blender (or regular blender done in batches), blend until smooth.
Taste again, add salt and pepper to taste (2nd layer). Cover and put in refrigerator, chilling until cold.
Place 2 slices of cucumber in center of soup when serving in your prettiest bowl..
YUMMMMMY. Yes, this is served cold and is fabulous.
Mocha Flavoured Granita
If your summer is as hot as ours is right now, this would be a perfect ‘cooling down’ treat. Make the day before and enjoy.
- 2 cups milk
- 1/4 cup sugar
- 2 tbsp. espresso powder
- 2 tbsp. cocoa powder (not instant hot chocolate)
- 1 tsp. ground cinnamon
- 1/2 cup coffee cream
- Whipping cream and chocolate shavings for garnish- enough for 6 servings.
In a saucepan, over medium heat, pour the milk and sugar and stir until the milk is steaming hot and the sugar has melted. Remove from the heat.
Add the espresso and cocoa and whisk until completely dissolved. Add the cream and cinnamon and mix well.
Pour this into a 8 inch square dish and place in the freezer. Stir every 20 minutes, all around (including corners) and use a timer. You don’t want crystals forming.
When firm but not too hard, transfer this to a plastic container with a lid and store in the freezer overnight.
Whip the whipping cream until stiff, add 1/2 tsp. chocolate flavouring and place in the refrigerator overnight.
When ready to serve, scoop into chilled dishes and top with whipped cream and chocolate shavings.
YUMMMMMMMY.
Cornish Game Hens With A Madeira Citrus Sauce
I love cornish game hens and, like most people, tend to ignore them for periods of time. Try this and the sauce will make you want to cook this more often.
4 frozen cornish game hens, thawed
salt
pinch of pepper
3/4 cup melted butter
Heat oven to 500 degrees. Run cold water through the cavity of the hens and pat dry with a paper towel. Sprinkle cavity of each hen with a pinch of salt and pepper. Tie the legs together and arrange with breast side up in a shallow roasting pan. Brush with butter.
Roast for 15 minutes, uncovered, then lower the temperature to 400 degrees.
Turn the hens upside down. Pour 1/2 cup water over the hens and cover with foil. Bake for 30 minutes.
Turn the hens one more time, baste with pan drippings and now, uncovered and basting often, roast a further 30 minutes, until tender.
Sauce
1/4 cup orange peel
1 1/2 tbsp. lime peel
3/4 cup orange juice
2 tbsp. fresh lime juice
1 cup, red currant jelly
1/2 cup Madeira wine
1 tsp. dry mustard
1/2 tsp. ginger
pinch of salt
drop of Tabasco
In a small saucepan, combine the orange and lime peels and juices and bring to a boil. Cook over medium heat for 15 minutes or until the peels become translucent.
Add the wine, currant jelly, mustard, ginger, salt and Tabasco. Bring to a boil, stirring constantly. Reduce heat and simmer for 20 minutes to reduce to 1 1/4 cups, then cool for 10 minutes.
To serve, plate each one and pour sauce over. Any extra pour into a bowl for everyone to add more if needed. (there won ‘t be any, but I thought I would add it anyway).