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Tuesday, April 30, 2013

Easy Cheese -stuffed mini meat loaves

Testing  Pillsbury's Recipe, Cheese -stuffed mini meat loaves. This is the magazine's picture.  
This picture represents my finished meal, and you can see  the recipe comes out just like the original magazine picture of the meal.  I liked that,  many recipes do not come out looking as featured in the  magazine. Meat loaves  had good flavor,  lighter than a traditional recipe were you add  the ground pork.The problem with the magazine's recipe is the cheese,. string cheese doesn't melt, so I would advise you to use just regular  mozzarella cheese. Also I topped my loaves with ketchup before baking, this will give the mini meat loaves more flavor.  Recipe for me was a four star and I would make this  again .. 


Ingredients         pep time 10 min  start to finish 40 minutes servings 6 

1/2
cup Progresso® Italian style panko crispy bread crumbs
1
can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
2
sticks (1 oz each) string cheese*
1
lb extra-lean (at least 93%) ground beef
1
egg
1/4
cup sliced green onions (4 medium)
Hot cooked mashed potatoes, if desired
  • 1Heat oven to 350°F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
  • 2Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
  • 3Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°F (outer loaves will be done sooner).
  • 4Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves. Serve with potatoes.


stir bread crumbs and 1 cup of the cooking sauce until well mixed; 




let stand 5 minutes

Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.

Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). 
Push 1 piece of cheese into center of each loaf. 

Expert Tips


*Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted. I also poured  some ketchup over tops to add more flavor:


 Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or  

or until thermometer inserted in center of loaves in middle of muffin pan reads 160°F (outer loaves will be done sooner).

Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves. Serve with potatoes.








Tuesday, April 23, 2013

Tomato Tart

Recipe from cooking light

This Delicious tart is full of favor.Its meatless but you wont even notice,  if in case your one of those people who feel they have to have  meat for dinner. The men also really love this tart ,and will be asking  for seconds and thirds. . For me it's one of my favorite tomato tart  recipes  and easy to make, But make sure not  to use really juicy tomatoes, I would suggest that after coring   you  rinse off your tomatoes,  as well  the  olives.  Then pat dry with a paper towel, other wise the tart will come out a bit soggy..

Ingredients

  • 7 ozs pie dough (refrigerated)
  • cooking spray
  • 12 ozs fontina cheese (shredded, about 2/3 cup)
  • 12 cup pitted kalamata olives (chopped)
  • 13 cup shallots (sliced)
  • heirloom tomatoes (seeded and cut into 1/2-inch-thick slices)
  • 3 tbsps all purpose flour
  • 1 tbsp cornmeal
  • 1 tbsp thyme
  • 1 tsp kosher salt (divided)
  • 12 tsp pepper
  • 14 cups reduced fat 2% milk
  • 12 tbsps parmigiano reggiano (grated)
  • large eggs
  • 2 tbsps fresh basil leaves

  • Preparation

    1. 1. Preheat oven to 350°.
    2. 2. Roll dough to a 12-inch circle; press into a 9-inch deep-dish tart or springform pan coated with cooking spray. Sprinkle with fontina, olives, and shallots. Arrange half of tomato slices over shallots Combine flour, cornmeal, and thyme; sprinkle over tomatoes. Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.
    3. 3. Combine milk, Parmigiano-Reggiano, and eggs; pour into pan. Bake at 350° for 40 minutes or until set; let stand 10 minutes. Top with basil.
    using a 9-inch deep-dish tart pan coat with cooking spray.

    Roll dough to a 12-inch circle:  press into pan
    I used Pillsbury's ready made pie crust, its the perfect size and already roll out.

    Sprinkle 2 1/2 oz fotina cheese over pie crust.

    Then your 1/2 cup chopped olive or olive paste.

    Next sprinkle pie with the 1/3 cup  sliced shallots

    Arrange  half of the seeded tomatoes slices over shallots.

    Combine flour, cornmeal, and thyme; sprinkle over tomatoes.  


    Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.


    Combine milk, Parmigiano-Reggiano, and 3 eggs; pour into pan.
    Don't worry if it doesn't look like you have enough liquid, the eggs expand. Now place in oven; Bake at 350° for 40 minutes or until set;   


    let tart stand for 10 minutes, then if you want top with basil.


    Cut into wedges and serve with fresh fruit or a garden salad. 
    Enjoy!!














Sunday, April 14, 2013

Spring into wine

Sweet Wine Club
The weather is warming up, flowers begin to bloom, the birds are singing – spring is here, and thoughts begin to turn to lighter, fresher food. Salads, grilled food, fruit, take center stage, as do the bright and light wines which we love to drink with them. Pay attention to your food and wine pairings and your spring entertaining will be doubly enjoyable.
Now is the time for the full bodied reds of winter to make way for Chardonnays, Zinfandels, Sauvignon Blanc and the like. Spring wines should be light, fresh and perhaps with on the light side of the alcohol register.
Riesling, in its light, crisp and dry incarnations is a beautiful white wine to pair with fish and shellfish. In particular it matches ideally with smoked salmon. A glass of Riesling with smoked salmon pate and a salad is the perfect springtime lunch.
A light rose, especially those originating from Provence or Rioja pair delightfully with dishes from the Mediterranean such as Salad Nicoise and grilled tuna.
For a special occasion, seek out a light and sparkling Prosecco, a little like champagne but rounder, softer, and more affordable. Make Bellinis with the earliest soft fruit, and use it to toast the coming of spring.

When spring arrives most of us feel a longing for salads and vegetables, and it can be hard to find the right wine to pair with a dish which has the slight acidity of a citrus or vinegar based dressing. But a hearty salad, especially one using cheese or nuts, does call for wine. Try one of the lighter, fresher reds, such as a young Pinot Noir, which will call out the complex flavors of the meal.
Shellfish really comes into its own in spring, and scallops drizzled with a sweet and spicy sauce will feature on many foodie tables as the weather warms up. White wine is called for of course, and Chardonnay is the go to wine for seafood for many of us. But try instead a flowery Sauvignon Blanc which will cope with complex flavors of the sauce, as well as the sweetness of seared scallops.
Lamb is a classic springtime favorite, and a first class leg of organic lamb roasted and served simply with new potatoes and steamed spring vegetables is a seasonal must. Lamb needs red wine, and Chianti is a light and fresh red which retains the gaiety of spring whilst being robust enough to stand up to lamb and even to the traditional mint sauce accompaniment.
Springtime is a time for enjoying fresh food and wine pairings as the world comes back to life. It’s a time for adventure, and for trying out new things. Let’s leave behind the winter chills and the comfort food, and step out with some bold new taste combinations
http://www.cellarswineclub.com/West-Coast-Wine-Club-P356.aspx

Wednesday, April 10, 2013

A Perfect Grill Cheese Sandwich




I will  be doing  a series on sandwiches.  f you would like to add a sandwich  recipe to this series, please contact me at: bootsbeauty@gmail we pay $5.00  for any  recipe we pick to feature on this site. 
The first in this series is an easy classic,Grill Cheese Sandwich! This is the easiest and fast way to make it, comes out perfect every time recipe submitted by: Deanna at: www.cookintherecipe.com


Start by melting about 1 tablespoon butter in a skillet over medium heat.

lay a slice of your favorite bread in pan, on top of  the butter.
Add a slice of cheese
Next layer with a very thinly slice of 1-2 tomatoes  
you could also add a layer of a few slices of crisp bacon.  
Now cover with a second slice of bread 
Spread more butter over this second slice of bread.

 Using a spatula push down on the sandwich.  
Check on first side of bread, if it looks browned, flip over and brown second side.  

when second looks browned remove sandwich to a plate,


Cut in half and serve. 


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