| Champagne Punch |
[21 Apr 2010|11:34am] |
Favorite champagne
Splash of gingerale (?)
Float fresh berry sorbet in the punch bowl
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| Greek Nachos |
[19 Apr 2010|11:56am] |
Assemble:
Crisp pita bread wedges in the oven.
Brown ground lamb or beef with cumin and onion.
Chopped tomatoes, cucumber, onions and olives.
Yogurt sauce with lemon, dill, feta and garlic
More feta
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| Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach |
[19 Jan 2010|01:31pm] |
Times:
Prep
15 min
Inactive Prep
--
Cook
20 min
Total:
35 min
Ingredients
* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard
Directions
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
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| Aida's Corn, Tomato and Avocado Salad |
[11 Nov 2009|10:46pm] |
Times:
Prep 10 min
Inactive Prep 15 min
Cook--
Total:25 min
Ingredients
For the dressing:
* 1 1/2 cups packed fresh cilantro
* 1/2 cup good-quality extra-virgin olive oil
* 2 tablespoons fresh lime juice
* 1 teaspoon finely grated lime zest
* Kosher salt and freshly ground pepper
For the salad:
* 4 ears corn, kernels removed (about 3 cups)
* 1 1/2 pounds grape tomatoes, halved (about 3 cups)
* 1 pound fresh mozzarella, diced
* 2 medium avocados, diced
Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
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| Frozen Grasshopper Squares |
[11 Nov 2009|10:45pm] |
Prep Time:
15 min
Total Time:
3 hr 30 min
Makes:
16 servings
What You Need!
28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated
Make It!
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.
FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.
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| Grilled Chicken Caesar Salad |
[11 Nov 2009|10:44pm] |
Prep Time:
10 min
Total Time:
50 min
Makes:
4 servings
What You Need!
1/2 cup KRAFT Classic Caesar Dressing, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
ARRANGE toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.
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| Chicken Piccata with Pasta and Mushrooms |
[11 Nov 2009|10:39pm] |
Times:
Prep 40 min
Inactive Prep--
Cook--
Total: 40 min
Ingredients
* 6 ounces whole-wheat angel hair pasta
* 1/3 cup all-purpose flour, divided
* 2 cups reduced-sodium chicken broth
* 1/2 teaspoon salt, divided
* 1/4 teaspoon freshly ground pepper
* 4 chicken cutlets (3/4-1 pound total), trimmed
* 3 teaspoons extra-virgin olive oil, divided
* 1 10-ounce package mushrooms, sliced
* 3 large cloves garlic, minced
* 1/2 cup white wine
* 2 tablespoons lemon juice
* 1/4 cup chopped fresh parsley
* 2 tablespoons capers, rinsed
* 2 teaspoons butter
Directions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
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| Pumpkin Gingerbread Trifle |
[11 Nov 2009|10:36pm] |
Times:
Prep 30 min
Inactive Prep 9 hr 0 min
Cook 30 min
Total: 10 hr 0 min
Ingredients
* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional
Directions
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
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| Strawberry-Lime Stuffed Cupcakes |
[11 Nov 2009|10:24pm] |
Times:
Prep 25 min
Inactive Prep 1 hr 0 min
Cook 30 min
Total: 1 hr 55 min
Ingredients
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon fine salt
* 2 large eggs, room temperature
* 2/3 cup sugar
* 3/4 cup unsalted butter, melted
* 2 teaspoons pure vanilla extract
* 1/2 cup milk
Icing:
* 1 1/3 cups confectioners' sugar, sifted
* 1 1/2 tablespoons finely grated lime zest
* 2 tablespoons freshly squeezed lime juice
Directions
1 drop green food coloring
* 6 large ripe strawberries, hulled
* Green sanding sugar
* Fresh mint leaves or candied leaves
Equipment: 6-cup jumbo muffin tin
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.
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| Salmon in Lemon Brodetto with Pea Puree |
[11 Nov 2009|10:23pm] |
Times:
Prep 25 min
Inactive Prep--
Cook 15 min
Total: 40 min
Ingredients
Lemon Brodetto:
* 2 tablespoons olive oil
* 1 shallot, diced
* 2 lemons, juiced
* 1 lemon, zested
* 2 cups chicken broth
* 1 tablespoon chopped fresh mint leaves
Pea Puree:
* 2 cups frozen peas, thawed (about 10 ounces)
* 1/4 cup fresh mint leaves
* 1 clove garlic
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1/2 cup grated Parmesan
Salmon:
* 1/4 cup olive oil
* 4 (4 to 6-ounce) pieces salmon
* Kosher salt
* Freshly ground black pepper
Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
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| Tuna Croquette |
[11 Nov 2009|10:11pm] |
Times:
Prep 25 min
Inactive Prep--
Cook 6 min
Total: 31 min
Ingredients
* 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
* 2 green onions, chopped fine
* 2 teaspoons Dijon mustard
* 2 large eggs, beaten
* 1 teaspoon freshly squeezed lemon juice
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 3/4 cup panko bread crumbs, divided
* Olive oil, for sauteing
Directions
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.
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| Summer Drinks |
[11 Nov 2009|09:32pm] |
Vietnamese Iced Coffee
Pour 3 tablespoons sweetened condensed milk over ice; stir in 1 cup cooled strong coffee.
Cherry Cooler
Puree 1/2 pound pitted cherries, 1/2 cup sugar and 1 cup strong hibiscus tea. Serve over ice and garnish with cherries.
Guava Green Tea
Pour equal parts guava juice and green tea over ice; garnish with lemon.
Apricot Sun Tea
Steep 4 bags orange pekoe tea in 4 cups cold water in a sunny spot for several hours. Stir in 2 cups apricot nectar, 1/4 cup simple syrup (see No. 17), the juice of 1 lemon, 1 teaspoon vanilla extract and 1 cup fresh mint; chill.
Berry-Guava Lemonade
Mash 4 diced strawberries with 2 tablespoons sugar and 4 tablespoons guava juice in a glass. Fill with ice, then add 6 tablespoons lemon juice and lemon slices.
Caramel-Java Freeze
Puree 1/2 cup espresso, 1/2 cup milk, 2 tablespoons each caramel sauce and sugar and 1 cup crushed ice. Pour into 2 glasses; top with whipped cream and caramel.
Champagne Punch
Mix 1 bottle champagne, 2 cups seltzer, 1 cup peach nectar and 1/2 cup brandy in a punch bowl; add sliced peaches and berries.
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| Crab Cakes with Lemon-Dill Sauce |
[11 Nov 2009|09:26pm] |
Times:
Prep 25 min
Inactive Prep 2 hr 0 min
Cook 12 min
Total: 2 hr 37 min
Ingredients
Lemon Dill Sauce:
* 1 cup mayonnaise
* 1/4 cup buttermilk
* 2 tablespoons chopped fresh dill leaves
* 1 tablespoon chopped fresh parsley leaves
* 1 tablespoon grated lemon zest
* 2 teaspoons fresh lemon juice
* 1 garlic clove, minced
Crab Cakes:
* 3 tablespoons butter
* 1 green onion, finely chopped
* 2 tablespoons finely chopped red bell pepper
* 1 garlic clove, minced
* 3 tablespoons heavy cream
* 1 tablespoon Dijon mustard
* 1 egg
* 1/2 teaspoon minced fresh parsley
* Cayenne pepper
* 1 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 pound white or claw crabmeat, picked free of any bits of shell
* 2 tablespoons vegetable oil
Directions
To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
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| Ham-and-Spinach Spuds |
[11 Nov 2009|09:05pm] |
Times:
Prep 15 min
Inactive Prep--
Cook 42 min
Total: 57 min
Ingredients
* 4 large russet potatoes
* 4 tablespoons extra-virgin olive oil, plus more for brushing
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1 bunch spinach, roughly chopped
* 4 thin slices ham (about 3 ounces), cut into strips
* Pinch of cayenne pepper
* Pinch of freshly grated nutmeg
* Kosher salt
* 4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups)
Directions
Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.
Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.
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| Layered Strawberry Tiramisu |
[11 Nov 2009|09:03pm] |
Prep Time:
15 min
Total Time:
3 hr 15 min
Makes:
20 servings
What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 pkg. (3 oz. each) ladyfingers, split
1 tub (6 oz.) COOL WHIP DIPS Strawberry Crème, thawed
2-1/2 cups sliced fresh strawberries
2 squares BAKER'S Semi-Sweet Chocolate, grated
Make It!
BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add dry pudding mixes; beat on low speed 1 min. or until well blended.
COVER bottom of 13x9-inch pan with half the ladyfingers; top with layers of half each of the pudding mixture, COOL WHIP and berries. Repeat all layers.
REFRIGERATE 3 hours. Sprinkle with chocolate.
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| Picnic Potato and Chicken Salad Cups |
[11 Nov 2009|08:45pm] |
Times:
Prep 20 min
Inactive Prep--
Cook 50 min
Total: 1 hr 10 min
Ingredients
* 4 russet potatoes, peeled and cubed
* 1 1/2 tablespoons extra-virgin olive oil
* Salt and freshly ground pepper
* 1 6-ounce skinless, boneless chicken breast
* 3 strips bacon, cooked and crumbled
* 1/4 cup diced celery
* 1/4 cup diced onion
* 1 clove garlic, minced
* 1/2 cup mayonnaise
* 2 tablespoons white wine vinegar
* 2 teaspoons mustard
* 1 tablespoon paprika
* 2 tablespoons chopped fresh parsley
* 2 fresh sage leaves, chopped
* 2 heads Bibb lettuce, leaves separated
Directions
Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.
Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces.
In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.
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| Strawberry Cream Freeze: Serve it Your Way! |
[11 Nov 2009|08:43pm] |
Prep Time:
20 min
Total Time:
6 hr 20 min
Makes:
8 servings
What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping
20 NILLA Wafers, coarsely broken
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping
Make It!
MAKE THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
SERVE IT YOUR WAY!
PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.
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| Frozen Chocolate "Soufflés" |
[11 Nov 2009|08:42pm] |
Prep Time:
10 min
Total Time:
5 hr 10 min
Makes:
8 servings, one "soufflé" each
What You Need!
3 cups milk
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
16 OREO Cookies, finely chopped (about 2 cups)
8 maraschino cherries
Make It!
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping.
SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Press gently with the back of a spoon to eliminate air pockets. Repeat layers. Cover with foil.
FREEZE 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.
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| Cookies & Cream Freeze |
[11 Nov 2009|08:40pm] |
Prep Time:
30 min
Total Time:
3 hr 30 min
Makes:
12 servings, one piece each
What You Need
4 squares BAKER'S Semi-Sweet Chocolate
14 OREO Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It
MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
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| Bacon-Tomato Cheese Toasts |
[11 Nov 2009|08:36pm] |
Times:
Prep 10 min
Inactive Prep 15 min
Cook 30 min
Total: 55 min
Ingredients
* 2 ripe tomatoes
* Kosher salt
* 8 strips bacon
* 4 slices Texas toast or other thick sandwich bread
* 3/4 cup grated cheddar cheese
* 3/4 cup grated part-skim mozzarella cheese
* 3/4 cup mayonnaise
* 5 scallions, finely chopped
* 1/4 cup chopped fresh parsley
* 1/2 small zucchini, very thinly sliced
* Freshly ground pepper
Directions
Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
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bites_to_eat's journal