Parmesan Bread Pudding with Broccoli Rabe and Pancetta

This was really good with Proscuitto.  Basically I got confused at the grocery store and bought the wrong meat.  That didn't stop us from eating it though.  Once again, we had to go to Whole Foods for the broccoli rabe, because shockingly, Kroger didn't have it.

Anyway, this is a really nice meal with a salad, or even for breakfast because eggs and fancy bacon.

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Photo by ALB

4 Servings
Prep Time: 15 min
There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
From Bon Appetit

INGREDIENTS
1 tablespoon olive oil (used PAM)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk (used 2%)
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups) (Pepperidge Farm)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon) (used prosciutto)

RECIPE PREPARATION
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

Nutritional Content
6 servings, 1 serving contains: Calories (kcal) 250 Fat (g) 15 Saturated Fat (g) 6 Cholesterol (mg) 240 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 18 Sodium (mg) 520

10 Smart Points (my additions/subtractions at 4 servings)

Monte Cristo Flatout Sandwich

My SIL liked or shared this recipe on Facebook, and I saw it. It looked simple, and like a good quick lunch, so I decided to try it.  I should say that I have no idea what a Monte Cristo Sandwich should taste like, so I'm not sure if this is one, but it was good.

It is pretty simple and if you mix the egg wash in a plastic container, you can put it back in the fridge when you want to make the second sandwich...  I had 4 sandwiches over the course of a weekend.

So I would make again.  My points came out differently, than the writer's though.

Monte Cristo Flatout Sandwich

Photo by ALB

Adapted from: Drizzle 
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2 6sp/6pp each (I got 9sp, maybe it was the bread I used)

Ingredients 
2 Everything Flatout fold-it breads (I used some Ancient Grains Flatout Fold-It Bread)
1 egg
1 egg white (I use 2TBSP liquid egg)
1 Tbsp milk (I used FF half and half, it's what I had)
Dash of salt and pepper
Pinch of paprika
1 Tbsp ranch dressing
4 oz deli ham
4 Tbsp shredded asiago cheese (I used 5-Cheese Italian Blend)

Preparation
In a bowl (big enough to dip your folded flatout) whisk together your egg, liquid egg, milk, salt and pepper and pinch of paprika.

Spray a medium size frying pan with some non stick spray and heat on stove top over medium.

Lay out your fold it breads and spread ½ Tbsp of your ranch dressing over each fold it.

Place 2 oz of deli ham on each and top with 2 Tbsp of your cheese, fold sandwich over and dip thoroughly in your egg mixture.

Cook in pan, flipping over after 5 minutes, be sure to get around your edges as well.

Serve immediately

9 Smart Points (my additions/subtractions at 2 servings)

Rosemary Cheddar Irish Soda Bread

It was close to St. Paddy's Day, and like everyone else, I started looking around for a Corned Beef Recipe.  On Pinterest, of course, I fell down a rabbit hole, and ended up finding this recipe.  I really thought it was from Williams-Sonoma, but apparently it was not.

Anyway, this was really easy.  Also 2 TBSP of rosemary is a lot (I only got 1 TBSP out of all that I cut off our bush).  I used my Kitchen Aid Mixer to do everything (except beat an egg with buttermilk), so it came together quickly.

We will have again, since D said, "It's the best bread you've made, yet."

Rosemary Cheddar Irish Soda Bread

Photo by ALB

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 people
Author: foodnessgracious

Ingredients
2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons fresh chopped rosemary
2 cups grated sharp cheddar
1 cups buttermilk
1 whole large egg

Instructions
Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray.

In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese. (I used the whisk attachment on the KitchenAid. Probably speed 3-4)

Add the egg to the buttermilk and beat until mixed. (I did this with a manual whisk)

Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms. (used the dough hook on the Kitchen Aid.  Probably speed 3-4)

Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape.  (keep kneading in the Kitchen Aid, making sure to scrape the sides and bottom to incorporate everything...about 3-4 minutes at that).It may be on the wet side so have some extra flour on hand for dusting. (throw flour on a counter, dump the dough on the counter and shape into a ball).

Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread.

Photo by ALB

Season the top with some more salt and pepper and bake in the oven for 25 minutes (25, and a toothpick was messy...30 and the toothpick was clean) and the top is golden brown.

Let cool for 20 minutes before slicing and serving with butter (or beer cheese soup).

Photo by ALB

8 Smart Points (my additions/subtractions at 8 servings)

Artichoke and Spinach Strata

This was a huge disappointment.  It was flavorless.  D contemplated putting salt in it, but didn't.  Although since he added chicken to it, he did salt the chicken.  Overall, we both thought maybe ham or bacon would be good, but there are so many other recipes out there...

We won't have again. And the left-overs are sitting in the fridge...

Artichoke and Spinach Strata

Photo byALB

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

Yield: Serves 6 (serving size: about 1 1/3 cups)

Ingredients
1 (10-ounce) package frozen spinach
3 green onions, chopped (white and light green parts only)
1 (9-ounce) package frozen artichoke hearts, thawed and drained
8 ounces whole-wheat sourdough bread, crusts removed and cubed (about 5 cups)
4 ounces reduced-fat Monterey Jack cheese, shredded (about 1 cup)
Cooking spray
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 3/4 cups 1% low-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs

Preparation
1. Preheat oven to 375°.

2. Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

3. Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

Nutritional Information
Calories: 292; Fat: 11.3g; Saturated fat: 4.7g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 0.8g; Protein: 19g; Carbohydrate: 28g; Fiber: 6g; Cholesterol: 145mg; Iron: 3mg; Sodium: 584mg; Calcium: 405mg

Cooking Light, MARCH 2015

Jalapeño Cheddar Rolls

So I pinned this recipe when I first got on pinterest, of course thinking, "Who in their right mind would make Hamburger Rolls?"  Then in the spring, I started growing jalapenos and started thinking it wasn't a bad idea.

So I showed D, and he said, "You're making them, right?"  Of course.  So I did.  They took awhile (mostly waiting time), but were pretty easy to make.  Of course I had no idea how sticky the dough was supposed to be and was sure I messed up, but I kept going.

They were a little flat, but I think I punched them too low.   They were roll-like in consistency, easy to slice, and held up to a chicken burger with salsa and guacamole.  I would make again.

We had with Green Chili Chicken Burgers.

Photo by ALB

Jalapeño Cheddar Rolls

Adapted from Tracey's Culinary Adventures

Ingredients
1 3/4 teaspoons instant yeast (I used a packet of Fleischman's yeast...didn't measure)
3 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
6 oz sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped (I used 2 because they were homegrown and spicier than the grocery stores)
1 cup hot water (100-110 F) (I boiled it and then let it sit for a few minutes)
2 tablespoons canola oil
2 large eggs, at room temperature (Divided)

Add the yeast, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine.

Dry ingredients mixed

In a measuring cup, whisk the water, oil and 1 of the eggs together until combined (I didn't see the 1 and used both eggs...make sure to tempure the eggs and water if you didn't take the temperature of the water, as to not cook the eggs). With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom – you may need to add a little flour or water to achieve the right consistency (every time I’ve made this recipe I’ve needed to add 2-4 tablespoons of flour). Knead the dough on low speed for about 5 minutes, or until smooth and elastic.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl.

Dough prior to rising

Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want oversized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart – you want the edges to bake together in the oven.

Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash.

About to go in the oven

Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.

Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes.

Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.

Makes 8-10 rolls

Bacon Jalapeno Popper Cheesy Bread

Another Pinterest find.

When I saw this recipe, it reminded me of the Basic Beer Bread Recipe that we make, but slightly different.  I saw in the original blog that buttemilk was subbed for the beer, but I decided we should sub the beer back.  So we did. 

D made it.  There was some issue of it coming out of the pan, so I suggest Parchment Paper or grease the hell out of the pan.  Also it was a little doughy even thought the toothpicks came out clean when testing.  So I suggest 55 minutes. 

The taste was outstanding, and we both had trouble with not eating more than 2 pieces.  We had to quickly wrap up the rest.  I'm guessing it is 16 servings but I think we sliced ours thinner so we will have more. 

Overall, I would have again.

Photo by ALB

Bacon Jalapeno Popper Cheesy Bread

Servings: 16
Adapted from Call Me PMC

Ingredients
8-10 slices bacon, after cooked and chopped you'll need 2 cups
3 (363 grams) cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoon granulated sugar
8 ounces cream cheese, softened
1/4 cup diced jalapeno, this will be about 1 large jalapeno, I diced seeds as well
2 cups mild cheddar cheese
12 ounce beer (Used Budweiser)
1 tablespoon vegetable oil

Instructions
1. Preheat oven 350 degrees

2. Spray 9x5 inch loaf pan with non-stick spray (or use Parchment Paper).

3. In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.

4. In another bowl, combine flour, baking powder, salt and sugar. Whisk to combine. (You can use a mixer for this, just be careful not to over-mix.)

5. Add cream cheese mixture, 1 tablespoon oil and beer and mix until just combined, don't over-mix.

6. Pour mixture into loaf pan.

7. Bake 45 to 50 minutes, until top is browned (Probably bake 55 minutes next time).

8. Remove from oven and place on a wire rack, cool 5 minutes before removing.

9.Serve warm or at room temperature.

Photo by ALB

Nutritional Information from My Fitness Pal
Calories: 223; Carbs: 21; Fat: 11; Protein: 8; Sodium: 478; Fiber: 1

Ingredients Used
Smithfield Bacon - Hometown Original, 8 slices (19g): 400 Calories
Generic - All-Purpose Flour (Cup), 3 cup: 1,365 Calories
Kroger - Baking Powder, 3 teaspoon: 0 Calories
Spices - Salt, table, 1 tsp: 0 Calories
Domino Sugar - White Sugar, 6 Teaspoon: 90 Calories
Aldi - Fit & Active - Light Cream Cheese, 8 oz: 560 Calories
Peppers - Jalapeno, raw, 1 pepper: 4 Calories
Kroger - Extra Sharp Cheddar Cheese 8 oz: 880 Calories
Budweiser - Beer, 12 oz. (355g): 145 Calories
Oil - Vegetable, canola, 1 tbsp : 124 Calories

Pepperoni Cheese Pull Apart Bread

I found this recipe when I was looking for a pizza rollup recipe that I thought I had saved but couldn't find. It is from the blog, In the Kitchen with KP. It was very good. I liked it better the 2nd day. The one thing I thought it needed more of was cheese, but Double Cheese pizza doesn't have enough in my mind, so take that with a grain of salt. You should make this.

Pepperoni Cheese Pull Apart Bread

Photo by ALB

Ingredients
1/3 cup favorite flavored dipping oil (used olive oil and Italian Seasoning)

2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough (used 2 rolls of Pillsbury Pizza crust)
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Directions 
1. Preheat oven to 375 degrees F

2. Separate pizza dough into small bite sized pieces.

3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.

4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat all three layers again in the same order, and then end with final layer of dough pieces.

5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min

6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.

7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side. (didn't do)

Nutritional Information from My Fitness Pal
4 Servings (Obviously large servings)
Calories: 1005; Carbs: 96; Fat: 53; Protein: 39; Sodium: 2450; Fiber: 3

Ingredients used to calculate:
Kroger - Extra Virgin Olive Oil, 5.33 tbsp.
Spices - Garlic powder, 2 tsp
Pillsbury - Pizza Dough Classic, 2.004 package (65g)
Hormel - Pepperoni (1.77 g Per Slice), 80 slice
Kroger - Low Moisture Part Skim Mozzarella Cheese - Shredded, 2 cup

Herb and Onion Wheat Biscuits

I found these when I was looking for a new onion recipe.  They got good reviews so I decided D and I should try them.  I was going to make them, but D ended up making them.

Unlike a lot of wheat rolls which are bone dry, these were a bit moist.  Not very, but they weren't bricks either.  They had a lot of herb flavor.  I would have them again.  We had them with Baked Potato Soup.

Herb and Onion Wheat Biscuits

The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.

Yield: 10 servings (serving size: 1 biscuit)

Ingredients

Photo by: Becky Luigart-Stayner;
Jen Rotenstreich

Cooking spray
1 cup chopped onion
3/4 cup fat-free milk
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup chilled butter, cut into small pieces

Preparation
Preheat oven to 425°.

Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.

Nutritional Information
Calories: 119; Calories from fat: 31%; Fat: 4.1g; Saturated fat: 2.4g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.3g; Protein: 3.1g; Carbohydrate: 17.9g; Fiber: 1.3g; Cholesterol: 11mg; Iron: 1.1mg; Sodium: 227mg; Calcium: 73mg

Cooking Light NOVEMBER 2001

Ella's Texas Toast

So I rarely ever make Garlic Bread or any semblance of it at home. It never tastes good and always tastes like I have skimped on ingredients. For Christmas, my brother was cooking and told me he was making this recipe from his friend, Ella. I didn't really read the recipe, just got the ingredients (sort of).

The result...I really had to watch what I ate. The bread was so good. D liked it, Bro liked it, and my dad liked it.

Yum!

Ella's Texas Toast

Toast (and Salad)
Photo by ALB

Ingredients
A loaf of French Bread
1/2C of Butter, softened
2 C Mozzarella
1C Parmesan
Garlic Powder
Oregano or Italian Spices

Preparation
Heat oven to 375.
Cut the French Bread slice into one-inch slices.
Melt butter in a medium size pot. Dip each slice in the butter on both sides.  Place on baking sheet.  Sprinkle with Garlic Powder and Italian Spices. Then put a little mozzarella and Parmesan ( don't put a lot of the Parmesan; it will over-power)
Bake in oven until lightly brown and bubbly, 8 minutes.

Bro's notes: I used oregano instead of Italian spices.  I also could not find French bread so I got Italian bread.

Ezra Pound Cake's Mom’s Monkey Bread

My "work husband" mentioned this recipe. I didn't need to know about this. He mentioned 2 sticks of butter. Surely Ezra Pound Cake had made this. And sure enough, I found the recipe on her site.

I showed it to my brother and to D. They said yes we should have it. So we did. It was really easy to make. I REALLY need to stop looking at EPC if I want to fit in my pants. This was delicious.

Mom’s Monkey Bread

From Rebecca Crump (EzraPoundCake.com)

Ingredients
2 LARGE CANS (16.3 OUNCES) REFRIGERATED BISCUITS
1 CUP (2 STICKS) UNSALTED BUTTER, MELTED
1 1/2 CUPS SUGAR
2 TABLESPOONS CINNAMON
1/2 CUP PECAN HALVES

Preparation
Preheat the oven to 350 degrees F. Grease a bundt pan or tube pan with non-stick spray. In a small bowl, combine the sugar and cinnamon. Set aside.
Cut the biscuits into quarters. Dip each piece in butter, roll it in cinnamon sugar, and place it in the pan. Sprinkle pecans onto the biscuit pieces at random.
Pour any remaining butter evenly over the biscuit pieces in the pan.
Bake for about 40 minutes or until the top springs back when touched. Cool in the pan on a wire rack for 10 minutes. Invert onto a plate, and serve immediately.

Spinach-Feta Calzone Casserole

D and I made this together. I made the dough, the onions and the bacon (the bacon was added).  He made the spinach and finalized everything.  I probably should have rolled out the dough a bit thinner.

It was pretty easy to make, just a lot of waiting.

There was a lot of spinach.  I thought it needed some red sauce and some mozzarella cheese.  The reviews on Cooking Light indicated people used a lot more feta.  We each had 1.5 servings.  Not sure if we would have again.

Spinach-Feta Calzone Casserole

Photo by ALB

Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

Yield: 6 servings

Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
Cooking spray

Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese

Preparation
To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.

Preheat oven to 425°.

To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.

Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.

Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.

Wine note: Feta cheese is incredibly wine friendly, suitable with white, rosé, or even lighter reds. And a sauvignon blanc, like Chateau Ste. Michelle Columbia Valley ($10), is ideal with the Mediterranean flavors of Spinach-Feta Calzone Casserole. The wine's tangy acidity acts like a squeeze of lemon to punch up the flavors, while the salty cheese emphasizes the citrus fruit notes of the wine. --Jeffery Lindenmuth

Nutritional Information
Calories: 275; Calories from fat: 23%; Fat: 7.1g; Saturated fat: 2.7g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.9g; Protein: 11.7g; Carbohydrate: 43.2g; Fiber: 5.4g; Cholesterol: 13mg; Iron: 6.5mg; Sodium: 576mg; Calcium: 240mg

Cooking Light APRIL 2007

Toasted Bagels with Avocado-Cilantro Spread

So this is a recipe that baffles me on how I missed it, considering I love avocado and cilantro. After having this cookbook for over 6 years, I came across it last week on the web.

It was easy enough considering we had all the ingredients in the house. I used a potato masher to mix the avocado, cream cheese and cilantro. After assembling everything, I added a tomato to my bagel, because, well I love tomatoes and bagels. I know the NI is not correct for me because the bagel I used had 240 calories despite the being Whole Wheat. Without the bagel and with my changes, I got the spread was 116 calories).

It was like guacamole on a bagel. I love guacamole. I would have again (I will have it 3 more times, as the remaining dip is in the fridge).

Toasted Bagels with Avocado-Cilantro Spread

Photo by ALB

Assemble and wrap up this easy and filling sandwich for a great portable breakfast option. Lime juice keeps the avocado mixture from discoloring.

YIELD: 4 servings (serving size: 1 bagel and 1/4 cup spread)
COURSE: Sandwiches

Ingredients
1/3 cup (3 ounces) fat-free cream cheese (I used RF)

1/4 cup minced fresh cilantro
1 small ripe avocado, peeled and seeded
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
4 (2 1/4-ounce) whole-grain bagels, cut in half and toasted

Preparation
Combine the first 3 ingredients in a medium bowl; mash with a fork until smooth. Stir in juice, salt, and hot sauce. Serve spread with bagels.

Nutritional Information
Calories: 235; Fat: 5.3g; Saturated fat: 0.9g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.9g; Protein: 10.8g; Carbohydrate: 39.7g; Fiber: 7.4g; Cholesterol: 2mg; Iron: 2.4mg; Sodium: 598mg; Calcium: 88mg

Cooking Light AUGUST 2004

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

I have looked at this recipe for a year. But never got around to making it. With Christmas coming, and not wanting a HUGE meal considering we would be grazing all day, this seemed to be a good idea.

D and I made this together. First, if you ever have used a Pillsbury Pizza Dough, you know what a PITA it can be. So lots of flour on the counter and rolled it out. I ended up cutting it into a rectangle.

Johnsonville has a new Chicken Sausage with Cheese, so we got the Chipotle Monterrey Flavor. I used 6 oz, because the package is 4 links/12 oz (I froze the other 2). D used 3 eggs in the mixture.

The result was decent. A little mild in my mind but I did seed the jalapeno much more than usual.

Update: I added cilantro, and half-ass seeded the jalapeno. I added salsa as a condiment. I also didn't roll out the pizza dough.  I just made sure there were no holes.  It was really good.

We got 4 servings out of it.

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Photo by ALB

YIELD: 6 servings (serving size: 1 slice)
COURSE: Breads, Breakfast/Brunch

Ingredients

1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray

1 tablespoon olive oil
1/4 cup chopped onion
Added 2 minced garlic cloves
4 ounces chicken sausage with jalapeño peppers, chopped (used 6 oz)
2 large eggs, lightly beaten (used 3)
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
Added some cilantro (between 3 TBSP and 1/4C)
1 large egg white, lightly beaten (used ICBINB Spray)

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion (and garlic) and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Nutritional Information (6 Servings, none of my changes/additions)
Calories: 323; Fat: 15.1g; Saturated fat: 5.1g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 2.1g; Protein: 15g; Carbohydrate: 32.3g; Fiber: 1.2g; Cholesterol: 98mg; Iron: 2.1mg; Sodium: 643mg; Calcium: 119mg

Cooking Light JANUARY 2010

Chewy Pizza Bread

So I made this while D was walking the dogs. It was so quick, the oven hadn't even heated all the way up.

While making it, I noticed it didn't have any flavorings besides the beer. So I added some garlic powder, oregano and Italian Seasoning. I couldn't find crushed red pepper. I didn't measure any of this. I probably should have because I'm pretty sure everything I used was less than 1/4tsp each

So the result was decent but it was a little raw tasting. Of course this didn't stop me from eating half the pan (no, not kidding!) I think there needs to be more tweaks. Like adding some garlic to the flour mixture and crushed red pepper. Or putting the basil in the dough.

I will continue to make/tweak these because we almost always have the ingredients on hand, which is certainly cheaper than Pillsbury Breadsticks.

Chewy Pizza Bread

Posted by LDHAWKE98
8 Servings (2 squares each)

Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup regular or non-alcoholic beer (used Bud Light)
½ cup spaghetti sauce
1/3 cup shredded low-fat mozzarella cheese
Chopped fresh basil leaves, if desired.

Directions:
1. Heat oven to 425 degrees.
2. Spray square pan, 8x8x2 inches, with cooking spray.
3. Mix flour, baking powder and salt in medium bowl. Stir in beer just until flour is moistened. Spread dough in pan. Spread spaghetti sauce over dough. Sprinkle with cheese.
4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
5. Sprinkle with basil. Cut into 2-inch squares. Serve warm.

NI Information per Serving:
Calories: 120; Fat: 2g; Carbs: 22g; Protein: 4g; Fiber: 1g; Cholesterol: 5mg; Sodium: 200mg

Mexican Corn Casserole (aka Mexican Corn bread)

Let's just get it out there. I'm not a true Southerner. I don't make corn bread in a skillet. I don't like corn bread at most places because there is no amount of water, milk, or liquid that can get that dry taste out of my mouth. So when I came across this recipe, I wasn't sure. The result is moist sweet bread. I like it.

I have made it with and without the green chiles and the cheese.

Mexican Corn Casserole (aka Mexican Corn bread)

Ingredients
1 (14 3/4 ounce) can no salt added cream style corn
1 (8.5 ounce) package corn muffin mix (such as Jiffy)
1 (4.5 oz) can chopped mild green chili's
1/2 cup egg substitute
1/3 cup (1.3 oz) shredded Monterrey Jack cheese with Jalapeno peppers
Cooking spray.

Preparation
Heat oven to 350.
Combine first 5 ingredients; stir just until moist. Pour mixture into a 1 quart baking dish coated with cooking spray.
Bake at 350 for 50-55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

8 servings; Points (not Points Plus) = 4 per serving
From Weight Watchers Annual Recipes for Success 2004

Garlic Breadsticks

D made these.  We thought they needed a little more flavor.  But they are bread, so it wasn't like we threw them away.  Probably will still have them again.  Maybe with some salt.

We had with Chicken and Sausage Jambalaya.

Garlic Breadsticks

YIELD: Serves 4 (serving size: 2 breadsticks)
BAKE:12 Minutes
COURSE: Breads

Ingredients
1 (11-ounce) package thin-crust pizza dough
1 tablespoon butter, melted
2 garlic cloves, minced
2 teaspoons minced fresh parsley (didn't use)

Preparation
Preheat oven to 425°. Unroll pizza dough. Cut in half crosswise; reserve half of dough for another use. Combine melted butter and minced garlic; brush evenly over dough. Sprinkle with parsley. Cut dough crosswise into 8 strips; twist each piece. Place twists on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden brown.

Nutritional Information
Calories: 142; Fat: 6.2g; Saturated fat: 2.5g; Sodium: 247mg

Cooking Light NOVEMBER 2011

Basic Beer-Cheese Bread

The hardest part of this recipe was sauteeing the onions. So it was pretty easy. I made it and it came together in about 15 minutes to be ready for baking.

The onions were the key to this. It was so flavorful. Both D and I thought it was great. We had with Black Bean-Tomato Soup. Will make again.

Basic Beer-Cheese Bread

Photo by ALB

This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

YIELD: 16 servings (serving size: 1 slice)
COURSE: Breads

Ingredients
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper

1 garlic clove, minced
13 1/2 ounces all-purpose flour (about 3 cups) --used 3 cups
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser) -- used Bud Light
Cooking spray
2 tablespoons melted butter, divided -- didn't melt...just put the pieces on the dough and let the oven melt it.

Preparation
1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories: 144; Calories from fat: 28%; Fat: 4.4g; Saturated fat: 2.4g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.2g; Protein: 4.3g; Carbohydrate: 20.6g; Fiber: 0.7g; Cholesterol: 10mg; Iron: 1.3mg; Sodium: 257mg; Calcium: 89mg

Cooking Light NOVEMBER 2008

Sweet Potato Biscuits with Chorizo Cream Gravy

My friend A had received sweet potatoes from a friend with a farm. Her husband isn't a huge fan so she gave me some potatoes. I had been eying this recipe from Homesick Texan for some time.

Well we now had the sweet potatoes, the chorizo and milk, so D and I made this.

The biscuits aren't sweet, but good. The gravy is good. D said this was restaurant worthy. I haven't run the NI yet. Not sure I want to know.

Will have again.

Sweet Potato Biscuits with Chorizo Cream Gravy

Photo by ALB

Sweet potato biscuit ingredients:
1 sweet potato (about 1/2 pound)
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon chipotle powder
8 tablespoons (1 stick) of cold butter, sliced
1/2 cup buttermilk or half-and-half (probably used 3/4C after everything was said and done)

Chorizo cream gravy ingredients:
1 tablespoon vegetable oil
1/4 pound Mexican chorizo, crumbled
2 tablespoons of flour

1 1/2 cups of milk
 (used 2%)
1 tablespoon chopped cilantro
Salt black pepper and chipotle powder to taste.

Method:
Preheat the oven to 400 degrees. Poke holes in the sweet potato with a fork and place on a foil-lined sheet. Place in the oven and cook until tender, about 1 hour. (used the microwave)

Leaving the oven on, remove the sweet potato and slice in half, lengthwise. Scoop out 1/2 cup of flesh, reserving the rest for another use.

Mix together the flour, baking powder, salt, sugar and chipotle powder. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Stir in the 1/2 cup of cooked sweet potato and the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. The dough will be smooth but a bit wetter than a regular biscuit dough, so you can sprinkle more flour on the surface if you find it’s sticking too much. Take the dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. Roll out dough until it’s a quarter of an inch thick and then fold it in half.

Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet or in a cast-iron skillet close together (so they rise up not out) and bake for 15 minutes or until the tops are golden brown.

While the biscuits are baking, make the chorizo gravy. Warm the oil in a skillet on medium heat, and cook the chorizo until browned. With a slotted spatula, remove chorizo from the skillet and place on a plate. Drain the oil from the pan reserving 2 tablespoons in the skillet.

Combine the oil in the pan with the flour in a hot skillet and while continuously stirring cook on medium low for a couple of minutes until a roux is formed. Add milk slowly to skillet and mix with the roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. 


Stir in the chorizo and cilantro, and add salt, black pepper and chipotle powder to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.

To assemble the biscuits and gravy, slice each biscuit in half and drizzle with gravy.

Yield: 4-6 servings

Nutritional Information (built in SparkPeople)- 4 Servings
Calories: 678.3; Total Fat: 36.4 g; Saturated Fat: 19.9 g; Polyunsaturated Fat 2.2 g; Monounsaturated Fat: 11.7 g; Cholesterol: 93.6 mg; Sodium: 1,807.5 mg; Potassium: 282.0 mg; Total Carbohydrate: 68.5 g; Dietary Fiber: 2.6 g; Sugars: 6.7 g; Protein: 18.9 g

Buttermilk Biscuits

So D got a ton of breakfast sausage from work, so what would go better than biscuits and gravy.  I was going to make Alton Brown's Biscuits, but at the last minute I thought about my Martha Stewart's Cookbook in my stash of cookbooks.  Opened it up and sure enough I had all the ingredients (well I had half the amount of the ingredients).  The biscuits were light and flaky and buttery.  I like these better over Alton's.


Buttermilk Biscuits

Recipe cut in half an adapted from Martha Stewart’s Baking Handbook.

Photo by ALB

Ingredients
2 cups flour

1/2 TBSP + 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t sugar
1 stick butter, unsalted and cold
1C buttermilk

Preparation
Preheat the oven to 375*

Place the flour, baking powder, baking soda, salt and sugar in a a bowl and whisk.. Take the cold butter from the fridge and cut into small pieces, taking care not to let the butter get warm. Add the butter to the mixture and blend with a pastry cutter (or your hands) just until the flour starts to look coarse. You should still have large pieces of unincorporated butter.  Pour in the buttermilk. Stir gently, just until combined. Do not over mix. Turn the dough out onto a lightly floured surface and pat into a circle, about 1-inch thick. Use a biscuit cutter (2.5 inch cutter) to cut the biscuits. Place on a baking sheet and brush with extra buttermilk. Bake for 18-20 minutes, slather with more butter and enjoy. I got 9 because I used a smaller cutter.

Nutritional Info based on the 9 biscuits I got...
Calories: 203.8; Total Fat 10.7 g; Cholesterol 28.7 mg; Sodium 338.0 mg; Total Carbs 23.0 g;  Fiber 0.8 g; Protein 3.9 g

Rosemary, Parmesan, and Black Pepper Scones

I found this recipe on a few blogs.  They all had different amounts, so I just made my own.

Rosemary, Parmesan, and Black Pepper Scones

Photo by ALB

Ingredients
2 cups all-purpose flour

1 TBSP baking powder
1/2 tsp salt
6 tbsp cold butter, cut into cubes
1/2 cup grated parmesan
1/2 tsp black pepper, ground
3 sprigs rosemary, minced
3/4 C buttermilk

Preheat oven to 350 degrees.

In a bowl combine your flour, baking powder, and salt.  Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Toss in the parmesan, black pepper, and rosemary and mix thoroughly with your fingers. Add buttermilk, mixing everything with your fingers until you have a big mass.

Drop dough by 2 level tablespoonfuls 1 inch apart onto a baking sheet coated with cooking spray.  (I got 16 scones).

Put your scones on a baking sheet sprayed with Pam and put into the oven for 18-20 minutes (I did 20) or until the edges turn golden brown. Remove from oven and eat.

Nutritional Information (from Sparkpeople Builder)

Servings: 16
Calories: 110.9 ; Total Fat: 5.3 g; Cholesterol: 13.7 mg; Sodium: 249.5 mg; Total Carbs: 12.9 g; Dietary Fiber: 0.5 g ; Protein: 3.0 g