This came from a pampered chef recipe - the original recipe was for the roasted chicken and this was a "use the leftovers" side recipe. I've taken to just skipping the original roast the whole chicken thing and using a store bought roasted chicken for the pizza.
2 C. roasted chicken, shredded or in chucks
1 C. red onion, sliced or diced (I find I like less onion than this calls for)
1/4 C. fresh parsly, chopped
2 T. olive oil
2 garlic cloves, pressed
1 T. fresh rosemary
1/2 t. salt
1/4 t. pepper
2 C. mozzarella cheese, divided
Combine 1 1/2 C. of the cheese and the rest of the ingredients. Mix well. Top a pizza crust, sprinkle with remaining cheese and bake at 425 degrees for 18-22 minutes.
For the pizza crust, I used the freezer recipe from Shelly:
3 1/2 C. flour (I subbed half whole wheat)
2 pkgs (2 1/4 t.) active dry yeast
1 t. salt
1/2 t. sugar
1 1/2 C. lukewarm water
1/2 t. olive oil
Mix flour, yeast, salt, and sugar. Gradually add water while kneading with dough hook or by hand. Knead until firm and smooth (about 10 minutes). Remove dough from bowl. Coat inside of bowl with oil and replace dough, turning to coat. Let rise until doubled (about 90-120 minutes).
Preheat oven to 500 degrees. If using pizza stone, preheat with oven.
Using your hands and/or rolling pin, work 1/2 of dough into desired shape. Top. Bake 10-12 minutes.
Freezer Prep: Follow recipe through rising step. After it has risen, punch down and then freeze. Let dough defrost and rise on kitchen counter for 8-12 hours. Assemble, top, and bake as above.
Monday, July 19, 2010
Salsa All'Amatriciana
Hands down, the favorite red sauce in this house.
This is from Giada De Laurentiis' Everyday Italian cookbook. My sis-in-law Jen gave it too me and it is fabulous. Really yummy, doable recipes. A lot of them are very amenable to freezer meals as well. It is probably the most used cookbook in our house.
1 T olive oil
6 ounces Pancetta or slab bacon, diced
1 small yellow onion, finely chopped
2 garlic cloves, minced (Confession: I usually add 3-4....)
pinch of dried crushed red pepper flake (you can leave this out...for the kids, I
usually just add a couple of flakes -- it isn't spicy, but adds
a little heat in the back of your throat -- NICE!)
1 28 ounce can tomato puree' (or crushed tomatoes)
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/c cup Romano cheese (I've also used parmesan)
In a large, heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook until golden brown, about 8 minutes. Add the onion and saute' until tender, about 5 minutes. Add the garlic and red pepper flake and saute' until fragrant, about 30-60 seconds. Stir in the tomatoe puree', salt and pepper. Simmer uncovered over medium low heat until sauce thickens slightly -- about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Serve with 1 pound or your favorite shape pasta, although we also like to dip chunks of crust bread in it and eat it without the pasta.
From Frozen: Defrost in refrigerator overnight. Rewarm over medium heat, stirring occasionally. Stir to re-incorporate the cheese. Serve with pasta and garlic bread.
This is from Giada De Laurentiis' Everyday Italian cookbook. My sis-in-law Jen gave it too me and it is fabulous. Really yummy, doable recipes. A lot of them are very amenable to freezer meals as well. It is probably the most used cookbook in our house.
1 T olive oil
6 ounces Pancetta or slab bacon, diced
1 small yellow onion, finely chopped
2 garlic cloves, minced (Confession: I usually add 3-4....)
pinch of dried crushed red pepper flake (you can leave this out...for the kids, I
usually just add a couple of flakes -- it isn't spicy, but adds
a little heat in the back of your throat -- NICE!)
1 28 ounce can tomato puree' (or crushed tomatoes)
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/c cup Romano cheese (I've also used parmesan)
In a large, heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook until golden brown, about 8 minutes. Add the onion and saute' until tender, about 5 minutes. Add the garlic and red pepper flake and saute' until fragrant, about 30-60 seconds. Stir in the tomatoe puree', salt and pepper. Simmer uncovered over medium low heat until sauce thickens slightly -- about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Serve with 1 pound or your favorite shape pasta, although we also like to dip chunks of crust bread in it and eat it without the pasta.
From Frozen: Defrost in refrigerator overnight. Rewarm over medium heat, stirring occasionally. Stir to re-incorporate the cheese. Serve with pasta and garlic bread.
Mahi Mahi Fish Tacos
I found this recipe here. I just found this blog and want to try more of the recipes. Yum!
To control the heat, I didn't add the jalapeno to the marinade. If you want to add some heat, heat a couple Tablespoons of olive oil in a large saute pan. Cut the jalapeno in half and remove the seeds. Saute the jalapeno in the oil for 5-10 minutes to infuse the heat and flavor into the oil. The longer you cook it, the stronger/hotter it will be. Remove the jalapeno from the oil and cook the fish fillets until opaque and they flake easily, about 7-8 minutes per side. Use a fork to pull/flake fish away from skin, serve with fresh, warm tortillas and desire condiments -- pico de gallo, cabbage slaw, tomato, mexican cheese....
To control the heat, I didn't add the jalapeno to the marinade. If you want to add some heat, heat a couple Tablespoons of olive oil in a large saute pan. Cut the jalapeno in half and remove the seeds. Saute the jalapeno in the oil for 5-10 minutes to infuse the heat and flavor into the oil. The longer you cook it, the stronger/hotter it will be. Remove the jalapeno from the oil and cook the fish fillets until opaque and they flake easily, about 7-8 minutes per side. Use a fork to pull/flake fish away from skin, serve with fresh, warm tortillas and desire condiments -- pico de gallo, cabbage slaw, tomato, mexican cheese....
Biscuits -- Plain or Garlic Cheese
1 c Skim Milk
1 T lemon juice or white vinegar
(Or: 1 cup buttermilk instead of the milk and juice/vinegar)
2 1/4 to 2 1/2 cups flour (I usually mix white and whole wheat)
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, cold
2 Tbsp criso, preferably cold, but room temperature is ok
Garlic powder (opt'l)
Favorite cheese -- we like colby jack or a sharp cheddar (opt'l), finely grated
Preheat oven to 450. Combine milk and juice or vinegar and let sit in refrigerator.
In a large bowl, whisk the milk, baking powder, baking soda, and salt together. Add garlic powder to taste if desired--I usually just eyeball it--perhaps a Tablespoon. Use a pastry cutter or your fingers to cut in butter and crisco, working quickly. You don't want the butter to get warm or too soft. Mix until it looks like crumbs. Make a well in the middle and pour in milk mixture or buttermilk. Mix slightly then add cheese. Stir with a form or fingers until everything is just wet. You may need to add a little more flour if it is too wet, but this is a really soft, sticky dough. Turn out on to floured surface and need gently 5-10 times. Press with hand until 1 inch thick. Cut out with 2 inch biscuit cutter or sharp knife, pushing straight down. Place on baking sheet so they just touch.
Bake until golden brown -- about 15-20 minutes.
To Freeze: Parbake the biscuits prior to freezing. Cook just until set but not browning .. about 7 minutes. Cool completely then place on flat place/cooking sheet in freezer and flash freeze individually before place in freezer bag.
From Frozen: Either bake from frozen on 450 for about 15 minutes or defrost in refrigerator and bake on 450 for 7-10 minutes. Check them halfway through either way. If browning too much, cover with sheet of foil.
1 T lemon juice or white vinegar
(Or: 1 cup buttermilk instead of the milk and juice/vinegar)
2 1/4 to 2 1/2 cups flour (I usually mix white and whole wheat)
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, cold
2 Tbsp criso, preferably cold, but room temperature is ok
Garlic powder (opt'l)
Favorite cheese -- we like colby jack or a sharp cheddar (opt'l), finely grated
Preheat oven to 450. Combine milk and juice or vinegar and let sit in refrigerator.
In a large bowl, whisk the milk, baking powder, baking soda, and salt together. Add garlic powder to taste if desired--I usually just eyeball it--perhaps a Tablespoon. Use a pastry cutter or your fingers to cut in butter and crisco, working quickly. You don't want the butter to get warm or too soft. Mix until it looks like crumbs. Make a well in the middle and pour in milk mixture or buttermilk. Mix slightly then add cheese. Stir with a form or fingers until everything is just wet. You may need to add a little more flour if it is too wet, but this is a really soft, sticky dough. Turn out on to floured surface and need gently 5-10 times. Press with hand until 1 inch thick. Cut out with 2 inch biscuit cutter or sharp knife, pushing straight down. Place on baking sheet so they just touch.
Bake until golden brown -- about 15-20 minutes.
To Freeze: Parbake the biscuits prior to freezing. Cook just until set but not browning .. about 7 minutes. Cool completely then place on flat place/cooking sheet in freezer and flash freeze individually before place in freezer bag.
From Frozen: Either bake from frozen on 450 for about 15 minutes or defrost in refrigerator and bake on 450 for 7-10 minutes. Check them halfway through either way. If browning too much, cover with sheet of foil.
Tomato Basil Soup
This is based on a recipe from Cooking Light magazine, with a few changes....
2 C diced tomatoes (canned is fine, I used Fire-Roasted this month)
2 C canned crushed tomatoes
4 cups low sodium tomato juice or V-8
1/3 C fresh basil, chopped
1 C skim milk
1/4 tsp salt
1/4 fresh cracked black pepper
1/2 c (about 4 ounces) cream cheese (I use the 1/3 less fat Neufchatel version); cut into small pieces
In large pot, bring tomatoes and juice to boil. Reduce heat and simmer uncovered for 30 minutes.
Add basil and using a food processor or immersion blender process until smooth. Return to pan; stir in milk, cream cheese, salt, pepper and mix with whisk or immersion blender. Cook over medium heat stirring frequently until thickens - about 5 minutes. Serve with garlic cheddar biscuits or a nice hunk of crusty bread.
From Frozen: Defrost overnight in fridge. Warm over medium low heat. Whisk to reincorporate. Serve!
2 C diced tomatoes (canned is fine, I used Fire-Roasted this month)
2 C canned crushed tomatoes
4 cups low sodium tomato juice or V-8
1/3 C fresh basil, chopped
1 C skim milk
1/4 tsp salt
1/4 fresh cracked black pepper
1/2 c (about 4 ounces) cream cheese (I use the 1/3 less fat Neufchatel version); cut into small pieces
In large pot, bring tomatoes and juice to boil. Reduce heat and simmer uncovered for 30 minutes.
Add basil and using a food processor or immersion blender process until smooth. Return to pan; stir in milk, cream cheese, salt, pepper and mix with whisk or immersion blender. Cook over medium heat stirring frequently until thickens - about 5 minutes. Serve with garlic cheddar biscuits or a nice hunk of crusty bread.
From Frozen: Defrost overnight in fridge. Warm over medium low heat. Whisk to reincorporate. Serve!
Sunday, July 18, 2010
recipes
Ok ladies, in hopes that you'll share yours too, here's one of my freezer meal recipes from this month. I'll try to get the others up and from last month also but it's getting late tonight so they'll have to come another day.
Beef Broccoli:
For the exchange, I wasn't sure how many servings it made and it's been a while since I've made it with the husband's non-beef kick but I figured 4 servings was safe so I multiplied this recipe by 1 1/2.
1 lb broccoli (you can either parboil some fresh or used frozen)
1/2 lb steak, sliced thinly (the recipe calls for round steak but you can use whatever you like)
Marinade:
2 t. sugar
1 T. soy sauce
1 T. cornstarch
1/8 t. grated ginger
salt and pepper, optional (I usually leave out since soy sauce has plenty of salt)
Marinate meat for 5-10 minutes and then cook until done.
Sauce:
1 beef buillon cube
1 C. water
1 T. cornstarch
1-2 T. soy sauce
Dissolve buillon cube in water. Allow to cool and add cornstarch or dissolve cornstarch in a little cold water. Add soy sauce. Add sauce to meat in pan and cook and stir until thick and bubbly.
Stir in broccoli. If the sauce is too thick, add in 1/4 C. water. If you want it thicker, dissolve more cornstarch in some cold water and add to meat mixture.
To prepare for freezer, combine uncooked meat and marinade in one bag. Prepare sauce and choose the option to allow buillon and water to cool. Add in cornstarch and soy sauce - this goes in another bag. I use frozen broccoli in another bag. Put all a big ziplock so they are all together and easy to grab when you make this meal.
Prepare from frozen by allowing all the ingredients to thaw. Follow the steps above, skipping the marinating time since it already got that while thawing and reincorporate corstarch in the sauce before adding to the hot pan. You might also want to microwave the frozen broccoli if it's not as soft as you'd like to eat it by just thawing.
Sesame Noodles :
I got these noodles off the Pioneer Woman website. We love them and they are so easy to make with things we normally have on hand.
12 oz. spaghetti noodles
1/4 C. soy sauce
2 T. sugar
3-4 cloves garlic (the more the better, I say!)
2 T. rice vinegar
2-3 T. sesame oil
4-5 T. canola oil(I usually use half this amount and don't miss it)
3-4 green onions, sliced
2 T. hot water
Cook noodles according to package directions. Mix the rest of the ingredients and pour over cooked noodles. Toss and serve.
For my freezer meal, I just put all the sauce ingredients, minus the hot water into a baggie. Keep the pasta on hand in the pantry.
Prepare from frozen the same way as above, allowing sauce to thaw first. Add in hot water and whisk sauce before adding cooked noodles.
Beef Broccoli:
For the exchange, I wasn't sure how many servings it made and it's been a while since I've made it with the husband's non-beef kick but I figured 4 servings was safe so I multiplied this recipe by 1 1/2.
1 lb broccoli (you can either parboil some fresh or used frozen)
1/2 lb steak, sliced thinly (the recipe calls for round steak but you can use whatever you like)
Marinade:
2 t. sugar
1 T. soy sauce
1 T. cornstarch
1/8 t. grated ginger
salt and pepper, optional (I usually leave out since soy sauce has plenty of salt)
Marinate meat for 5-10 minutes and then cook until done.
Sauce:
1 beef buillon cube
1 C. water
1 T. cornstarch
1-2 T. soy sauce
Dissolve buillon cube in water. Allow to cool and add cornstarch or dissolve cornstarch in a little cold water. Add soy sauce. Add sauce to meat in pan and cook and stir until thick and bubbly.
Stir in broccoli. If the sauce is too thick, add in 1/4 C. water. If you want it thicker, dissolve more cornstarch in some cold water and add to meat mixture.
To prepare for freezer, combine uncooked meat and marinade in one bag. Prepare sauce and choose the option to allow buillon and water to cool. Add in cornstarch and soy sauce - this goes in another bag. I use frozen broccoli in another bag. Put all a big ziplock so they are all together and easy to grab when you make this meal.
Prepare from frozen by allowing all the ingredients to thaw. Follow the steps above, skipping the marinating time since it already got that while thawing and reincorporate corstarch in the sauce before adding to the hot pan. You might also want to microwave the frozen broccoli if it's not as soft as you'd like to eat it by just thawing.
Sesame Noodles :
I got these noodles off the Pioneer Woman website. We love them and they are so easy to make with things we normally have on hand.
12 oz. spaghetti noodles
1/4 C. soy sauce
2 T. sugar
3-4 cloves garlic (the more the better, I say!)
2 T. rice vinegar
2-3 T. sesame oil
4-5 T. canola oil(I usually use half this amount and don't miss it)
3-4 green onions, sliced
2 T. hot water
Cook noodles according to package directions. Mix the rest of the ingredients and pour over cooked noodles. Toss and serve.
For my freezer meal, I just put all the sauce ingredients, minus the hot water into a baggie. Keep the pasta on hand in the pantry.
Prepare from frozen the same way as above, allowing sauce to thaw first. Add in hot water and whisk sauce before adding cooked noodles.
Thursday, July 15, 2010
July Cooking Directions
Grilled Chicken and Rosemary Rolls
For the chicken, I packaged them in two bags, two chicken breasts per bag for options sake. You can thaw them all and grill or broil them for a meal with the rolls OR skip straight to the left over options here:
1. Chop and use to top a dinner salad. Still good with the rolls!
2. Chicken Bake - Arrange some pizza dough into a retangle on a cookie sheet. Long ways, down the middle, layer fresh spinach, slices of the chicken and some thinly sliced onion. If you're doing leftover chicken and it's a little dry, add some ceasar dressing. Add cheese, mushrooms, or whatever else you'd like. Fold the sides in a seal. Brush with some ceasar salad dressing and sprinkle with parmesan cheese. Bake.
For the rolls, thaw and bake at 350 degrees until warm about 5-10 minutes. Brush with some melted butter if your diet allows. :)
Beef Broccoli and Sesame Noodles
Beef Broccoli:
Allow to thaw. Pour beef and marinade into a hot frying pan and cook until desired doneness. Mix sauce bag so cornstarch incorporates. Pour over meat and cook over medium heat until sauce is thick and bubbly. Meanwhile, microwave broccoli with a few tablespoons water until desired softness (I like the broccoli more firm so I just barely warm through.) Stir broccoli into beef mixure. If you'd like the sauce thinner, stir in 1/4 C. water.
Sesame Noodles:
Note: I usually don't make an entire box for one meal but the sauce is enough for the whole box. It warms up fine but tends to seem more oily than when it's fresh.
Cook and drain pasta according to box. Add 2 T. hot water into sesame noodle sauce and mix well. Toss sauce with noodles.
Pizza two ways
I made a grown up version and a more basic kid friendly version...
Ham and Pineapple:
Pretty straight forward. Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. Top with sauce, cheese, ham and pineapple. The recipe says bake at 500 degrees for 10-12 minutes. I usually do about 450 at the most...
Chicken, Onion and Rosemary Pizza:
Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. This recipe doesn't need a sauce but you could brush some olive oil over the crust if you wanted to. Top with chicken mixture and then cheese. Bake at 425 degrees for 18-22 minutes.
For the chicken, I packaged them in two bags, two chicken breasts per bag for options sake. You can thaw them all and grill or broil them for a meal with the rolls OR skip straight to the left over options here:
1. Chop and use to top a dinner salad. Still good with the rolls!
2. Chicken Bake - Arrange some pizza dough into a retangle on a cookie sheet. Long ways, down the middle, layer fresh spinach, slices of the chicken and some thinly sliced onion. If you're doing leftover chicken and it's a little dry, add some ceasar dressing. Add cheese, mushrooms, or whatever else you'd like. Fold the sides in a seal. Brush with some ceasar salad dressing and sprinkle with parmesan cheese. Bake.
For the rolls, thaw and bake at 350 degrees until warm about 5-10 minutes. Brush with some melted butter if your diet allows. :)
Beef Broccoli and Sesame Noodles
Beef Broccoli:
Allow to thaw. Pour beef and marinade into a hot frying pan and cook until desired doneness. Mix sauce bag so cornstarch incorporates. Pour over meat and cook over medium heat until sauce is thick and bubbly. Meanwhile, microwave broccoli with a few tablespoons water until desired softness (I like the broccoli more firm so I just barely warm through.) Stir broccoli into beef mixure. If you'd like the sauce thinner, stir in 1/4 C. water.
Sesame Noodles:
Note: I usually don't make an entire box for one meal but the sauce is enough for the whole box. It warms up fine but tends to seem more oily than when it's fresh.
Cook and drain pasta according to box. Add 2 T. hot water into sesame noodle sauce and mix well. Toss sauce with noodles.
Pizza two ways
I made a grown up version and a more basic kid friendly version...
Ham and Pineapple:
Pretty straight forward. Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. Top with sauce, cheese, ham and pineapple. The recipe says bake at 500 degrees for 10-12 minutes. I usually do about 450 at the most...
Chicken, Onion and Rosemary Pizza:
Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. This recipe doesn't need a sauce but you could brush some olive oil over the crust if you wanted to. Top with chicken mixture and then cheese. Bake at 425 degrees for 18-22 minutes.
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