Wednesday, December 1, 2010

Veggie Pizza ~

This is a recipe I have been getting a lot of requests for lately. So here you go. It makes a perfect addition to a holiday buffet, or just a great little lunch. With the colorful broccoli and tomatoes it even looks like Christmas food. Enjoy!!

Vegetable Pizza
Ingredients
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Harvest Dill Ranch-style dressing mix
fresh broccoli, chopped
chopped tomatoes
chopped red bell pepper
chopped cauliflower
shredded carrots
shredded Cheddar cheese

Directions
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 13 x 18 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 10 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, red bell pepper, green onion and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Friday, May 14, 2010

Homemade Focaccia Bread ~

This is the bread I like to make for Focaccia Sandwiches. It is really easy and really good too.

You will need two tubes of the refrigerated pizza crust. Spray a rimmed cookie sheet with pan spray and roll out the pizza crust to fill the cookie sheet. Poke little indentations with the end of a wooden spoon. Brush the top lightly with olive oil and sprinkle with garlic powder and Italian seasoning

Bake at 375' for about 12 minutes.

To make the Focaccia Sandwiches, cut the bread into two rectangles. Spread the Roasted Red Pepper Spread over the bottom and layer with turkey, tomatoes, and spinach as desired. (See photos with the Roasted Red Pepper recipe.) Cut the sandwich into 12 little squares. You can secure the sandwich layers with a toothpick if desired.

Thursday, May 6, 2010

Happy Cinco de Mayo ~

I love Mexican food, so you can bet I won't miss a chance to cook up something yummy on Cinco de Mayo. Yesterday I made fresh homemade Salsa and Chicken Chimies. They were so good and will be a regular on our menu now. First, for the Salsa, I chopped up 4 vine-ripe tomatoes, 1/2 red onion, 3 T cilantro, and a couple cloves of garlic.

I added a couple tablespoons of lime juice, and garlic salt, chili powder, cumin, and red pepper flakes to taste. The tasting is the best part. Cover and let sit for a couple of hours for the flavors to blend.
Serve with chips and over your Chicken Chimies.
Cook boneless, skinless chicken breasts. I usually boil mine. When they are cool, shred with forks and add to a pan with a couple tablespoons of butter. Season with garlic salt, pepper, cumin and chili powder. Cook for about 5 minutes.
On a warm flour tortilla put some of the chicken and some cheese. Roll up burrito style and set aside. In a large skillet, heat a tablespoon of oil. Over medium heat add the chimies and cook until lightly browned on all sides. This doesn't take long. Put on a pan in a 300' oven to keep warm until time to serve.
We had ours over a bed of lettuce with the homemade salsa and guacamole. Yes, it did taste as good as it looks.

Tuesday, May 4, 2010

Focaccia Party Sandwiches ~

I love party foods! Even if there isn't a party, it is fun to make fancy sandwiches. I made these sandwiches for a Bridal Shower and every one loved them. I am also doing them for a Relief Society Activity next week. I've found there are always occasions where we have to, or get to entertain, and it is always to have fun new recipes to wow guests with, so here is a new one for your recipe box.

This starts off with making a Roasted Red Pepper Dip.

In a food processor, or blender place about 7 oz. roasted red peppers, drained, 1 T chopped basil, (I used oregano, since that was growing in my window garden), and 1 clove of garlic, chopped.
Blend them and add 4 oz. cream cheese. Put in a covered container in the fridge to chill. You can either make your own focaccia bread, or buy a loaf. Slice your loaf horizontally with a bread knife.

Spread the bottom piece with 1/4 cup of Roasted Red Pepper Dip and top with sliced tomatoes.
Add a layer of baby spinach leaves or a spring lettuce mix.
Add a layer of sliced deli turkey or your favorite meat.
Spread the inside of the top bread with more of the Roasted Red Pepper Dip and put on top.
Slice into about 3 inch party sandwiches and serve.Now you are ready to have a party!

Enjoy, Wendy

Friday, February 12, 2010

New Kitchen favorite ~

I am totally loving my new RoulPat Pastry Sheet from Demarle. I made Pizza last night for Kristine and the dough was so easy. I had made a half batch of my Bread Stick dough and then kneaded and rolled it out on the RoulPat. No extra flour, no extra oil and most of all, NO STICKING!! What I loved the most was that the mat stayed right in place on the counter top and didn't slide around. So I just had to share the recipe with you. First of all here is the Bread Stick recipe. It is a basic, easy and quick, all purpose recipe. Today it will be Pizza Crust, next week it will be Bread Sticks.

Bread Sticks / Pizza Dough Recipe
by Wendy Peatross

Mix 1 1/2 cups warm water with
2 teaspoons yeast and
2 tablespoons sugar

Let yeast dissolve for about five minutes until it is foamy.

Mix in 3 1/2 cups flour
1 teaspoon salt and
2 teaspoons olive oil

Mix and knead all ingredients for 3 minutes. Divide into two balls and let set 10 minutes.

Each recipe will make two regular size round pizzas, or one large cookie sheet, family size.
Add sauce and toppings. Bake at 400' for 15 to 20 minutes.

I added sauce from a jar, pepperoni, some grated cheddar and parmesan cheeses and sliced mozzarella. It was amazing.To give you an idea of size. I use the rectangular RoulPat. They show three different sizes on the Demarle website.

Wednesday, February 3, 2010

Homemade Garlic Croutons ~

If you have a leftover loaf of good Italian Bread don't let it sit so long that you have to throw it out. Take a few minutes and make croutons. The homemade kind are so much better than those that come in a bag. Here are the super simple instructions.

First preheat your oven to 375'.

Melt 1 cube of butter and stir in 1/2 teaspoon garlic salt. Cut your bread into 1/2 to 1 inch cubes. Toss with the seasoned butter and spread out on a Silpat laid out on your baking sheet. Bake for 15 to 20 minutes. Stir occasionally and watch closely. Take out and let cool.
These yummy croutons are a good reason to have a salad for lunch.

Thursday, January 28, 2010

Hot Bacon Cheese Spread ~

This is a special occasion favorite of ours. I'm sure your family will love it as well. It really does need the onion to give it flavor, so put it in even if you aren't a fan of onions.

Hot Bacon Cheese Spread ~

1 loaf (16 ounces) round bread, unsliced
1/2 pound of bacon, cook till crisp and crumble
8 oz. shredded Colby/Monterey Jack Cheese
4 to 6 ounces grated parmesan cheese
1 cup mayonnaise
1/4 cup onion, finely chopped
1 or 2 cloves garlic minced.

Cut a lengthwise slice from the top of the bread loaf. Take out the center and leave a 1 inch thick shell. cut the unused bread into bite size chunks to use as dippers.

Mix everything else in a bowl and spoon into the bread shell. Put the top back on the bread and place on a cookie sheet.

Bake at 350' for 1 hour. Serve with bread or crackers (I like Wheat thins with this).

If there is any left, you can cover it and put in the fridge. It reheats real well in a microwave.

Monday, January 25, 2010

Bowtie Festival ~

Who doesn't love going to Carino's and getting their Bowtie Festival Pasta. It's a major favorite here. Well, I found a couple of recipes that tried to duplicate it and I've read them and then done own version. So here it my first Cooking From the Heart recipe post. Enjoy! And be sure to let me know how your version turns out.

Bowtie Festival Pasta
~ Wendy Peatross

Cut two large chicken breasts in half so they are not as thick. Marinate them in 2 T olive oil, 2 T red wine vinegar, italian spices garlic powder and salt and pepper. Cover and marinate about 2 hours. Cook them in a skillet with olive oil until browned. Slice and set aside.

Cook 10 ounces bowtie pasta in boiling salted water.

Heat 2 T butter and 2 T olive oil in a large skillet.
Add:
2-3 garlic cloves, finely chopped
1/4 cup red onion, finely chopped
1/2 cup roma tomatoes, diced
1/2 cup cooked bacon, diced
salt, pepper and garlic salt to taste
sliced chicken

When onions are cooked add:
1/4 cup milk, or half and half
1/4 cup cheese, grated parmsean or montrey jack will work too

Simmer to reduce the milk and cheese.
Add:
15 ounce jar of Alfredo Pasta sauce
cooked bowtie pasta

Combine well and remove from the heat. Let it set to cool for a couple of minutes to thicken. Serve with grated parmesan cheese.

Friday, January 22, 2010

Introducing my new Cooking Blog ~

It's finally here. I've been thinking about doing something like this for quite awhile and now that my kitchen remodel project is almost done I feel that this is the best time to start.

Check back often to see what is Cooking!

Wendy