This was made at a Pampered Chef party I went to last week, and it was super good. If you love those ranch packets they sell at the store where you mix them with sour cream, you'll love this! Super good, great appetizer, although I'd probably make it just to eat for myself. Yum!
Veggie Dip Pizza
2 - 8oz. packages of refrigerated crescent rolls (or your own pizza crust recipe)
2 - 8oz. packages of cream cheese, softened
1 cup mayonnaise
1 package of dry ranch dip mix
Veggies of your liking, Suggestions:
Purple onion - chopped
tomatoes - sliced thin
bell pepper - in slices
cauliflower - chopped
broccoli - chopped
olives - sliced
avocado - slices
carrot - shredded
Preheat oven to 375. Roll out crescent rolls onto a pizza pan in the shape of a pizza crust. (depending on the size of your pan, this may make 2 pizzas) Bake for about 12 minutes. Once finished cooking, remove from oven and let cool completely.
In a small bowl combine cream cheese, mayo and ranch dressing mix. Mix well. Spread mixture over the cooled crust. Arrange veggies over the cream cheese layer. Slice into pizza slices and serve.
*I'm sure this could be made into a fruit pizza very easily, mixing a little sugar and fruit preserves with the cream cheese and layered with fruit. Sounds good to me!
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Tuesday, April 19, 2011
Monday, April 18, 2011
Sweet & Sour Chicken
Like my last post, I mentioned that crusts just don't work for me. There are 3 things in the cooking world that I don't do very well. Crusts, yeast for breads, and corn starch. For some reason, those things hate me when I cook with them. The cornstarch is a big reason I've never attempted Sweet & Sour Chicken before. Most of the recipes I've looked at call for it in the sauce, so I never made them. I did some digging and found some recipes, then made up my own recipe from those. Now, I know what you're thinking, you're not going to try this recipe because it's an experiment; experiments in my house growing up were always a little scary. But I promise this one is good. I didn't make up everything, I combined about 5 different recipes, and added my own flare. Try it, it's now become a staple in our house!
Sweet & Sour Chicken
Chicken Breast (usually one per person that you are serving)
Olive Oil
1 can Pineapple chunks
Veggies (Carrots, Onion, Bell pepper, celery, water chestnuts, garlic - anything you want)
Minced garlic - optional
Minced onion - optional
Sauce:
1 cup sugar
pineapple juice from can
1/8 - 1/4 cup white or rice vinegar
1 cup ketchup
1 ½ tsp salt
2 tbsp soy sauce
2 tbsp honey - optional
Cut up veggies into bite size pieces (not minced, good size: bell pepper or onion 1 inch x 1 inch squares, carrots sliced about the thickness of two quarters together) and set aside. Cut up chicken into bite size pieces. Cook chicken in skillet with 1-2 tbsp of olive oil until done. Remove from pan. Cook veggies in the pan with remaining olive oil or add a small amount of oil to coat veggies, cook for about 5minutes covered, until just tender (don't over cook, you want them a little crunchy). Remove from pan. While cooking chicken and veggies, combine sauce ingredients in a saucepan and bring to a low boil, then reduce heat to keep warm. (**Add vinegar slowly, it can over power the sauce - so if you tend to like vinegar add the full amount, if not add less. Although, tasting the sauce doesn't give an accurate taste because baking it changes the flavor. Trust the recipe, it will turn out good.) Place cooked chicken, cooked veggies, and pineapple in a 9x9 or 9x13 pan (depending on the amount of chicken cooked) and pour sweet and sour sauce over the top. Bake at 350 for 30-45 minutes. Serve over rice.
*I know there aren't measurements for the chicken and veggies, but it's all about what you like. The last time I made this, I used 3 chicken breasts, 4 carrots and a small bell pepper. After I cooked it, I thought it could've used a few more veggies. Next time, more carrots, celery, and a little more pepper, maybe red and orange for more color. I didn't use raw onion because I don't care for it, so I did a tbsp of the minced onion along with a tbsp of minced garlic. Go wild!
**A lot of the recipes I found called for coating in the chicken in egg (or milk) and then dredging it in flour followed by deep frying it. I cut out that step to save on calories, but feel free to add in that step. With keeping leftovers in mind though, flour coated chicken doesn’t warm up well the next day, it tends to be mushy. As where pan cooked chicken with a little olive oil warms up great. We had this for leftovers twice and each time it was fantastic!
Sweet & Sour Chicken
Chicken Breast (usually one per person that you are serving)
Olive Oil
1 can Pineapple chunks
Veggies (Carrots, Onion, Bell pepper, celery, water chestnuts, garlic - anything you want)
Minced garlic - optional
Minced onion - optional
Sauce:
1 cup sugar
pineapple juice from can
1/8 - 1/4 cup white or rice vinegar
1 cup ketchup
1 ½ tsp salt
2 tbsp soy sauce
2 tbsp honey - optional
Cut up veggies into bite size pieces (not minced, good size: bell pepper or onion 1 inch x 1 inch squares, carrots sliced about the thickness of two quarters together) and set aside. Cut up chicken into bite size pieces. Cook chicken in skillet with 1-2 tbsp of olive oil until done. Remove from pan. Cook veggies in the pan with remaining olive oil or add a small amount of oil to coat veggies, cook for about 5minutes covered, until just tender (don't over cook, you want them a little crunchy). Remove from pan. While cooking chicken and veggies, combine sauce ingredients in a saucepan and bring to a low boil, then reduce heat to keep warm. (**Add vinegar slowly, it can over power the sauce - so if you tend to like vinegar add the full amount, if not add less. Although, tasting the sauce doesn't give an accurate taste because baking it changes the flavor. Trust the recipe, it will turn out good.) Place cooked chicken, cooked veggies, and pineapple in a 9x9 or 9x13 pan (depending on the amount of chicken cooked) and pour sweet and sour sauce over the top. Bake at 350 for 30-45 minutes. Serve over rice.
*I know there aren't measurements for the chicken and veggies, but it's all about what you like. The last time I made this, I used 3 chicken breasts, 4 carrots and a small bell pepper. After I cooked it, I thought it could've used a few more veggies. Next time, more carrots, celery, and a little more pepper, maybe red and orange for more color. I didn't use raw onion because I don't care for it, so I did a tbsp of the minced onion along with a tbsp of minced garlic. Go wild!
**A lot of the recipes I found called for coating in the chicken in egg (or milk) and then dredging it in flour followed by deep frying it. I cut out that step to save on calories, but feel free to add in that step. With keeping leftovers in mind though, flour coated chicken doesn’t warm up well the next day, it tends to be mushy. As where pan cooked chicken with a little olive oil warms up great. We had this for leftovers twice and each time it was fantastic!
Sunday, April 17, 2011
Chicken Pot Pie Crumble
I've made this meal twice now, and it was amazing both times! I usually remember to take a picture about the time I take my last bite, so no picture, sorry. But you can go view a picture here on the post I got the recipe from. I loved this recipe because I don't do crusts, they just don't work for me, so this was perfect for me. The crumble is so tasty, and the insides are so good too. Seriously, try this!
Chicken Pot Pie Crumble
*Serves 6-8
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve.
Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Chicken Pot Pie Crumble
*Serves 6-8
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve.
Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Thursday, November 4, 2010
Broccoli Cheese Soup
I posted this previously, but it was smushed in with other recipes in the same post. I made this the other day and remember how delicious it was so I thought I'd post it again by itself. And since winter is coming, soups are so good and warm to serve!
Broccoli Cheese Soup
2 cans chicken broth
1 small onion, chopped (I'm not a big onion fan, so I just used 1-2 tbsp. of dried onion flakes)
2/3 cup flour
1/2 cup butter
1/2 tsp pepper
4 cups milk
3 cups extra sharp cheddar cheese, shredded
1 cup swiss cheese, shredded
Broccoli florets, steamed & chopped (I used 4 broccoli crowns, steamed them until they were tender but not too soft, then chopped them into bite sized piece)
Directions: Simmer chicken broth and chopped onion for 15 minutes in a covered saucepan, until onions are soft. (Because I just used dehydrated onions, it didn't have to heat so long) Heat the milk in the microwave for 1 to 2 minutes. In a large stockpot, melt the butter. Add the flour and pepper, whisk and cook together for a couple of minutes - it will be thick but just keep stirring. Whisk in warmed milk. Continue to stir and cook until the soup starts to thicken. Next add the chicken broth and continue to stir until well blended. Add the cheeses and steamed broccoli.
Broccoli Cheese Soup
2 cans chicken broth
1 small onion, chopped (I'm not a big onion fan, so I just used 1-2 tbsp. of dried onion flakes)
2/3 cup flour
1/2 cup butter
1/2 tsp pepper
4 cups milk
3 cups extra sharp cheddar cheese, shredded
1 cup swiss cheese, shredded
Broccoli florets, steamed & chopped (I used 4 broccoli crowns, steamed them until they were tender but not too soft, then chopped them into bite sized piece)
Directions: Simmer chicken broth and chopped onion for 15 minutes in a covered saucepan, until onions are soft. (Because I just used dehydrated onions, it didn't have to heat so long) Heat the milk in the microwave for 1 to 2 minutes. In a large stockpot, melt the butter. Add the flour and pepper, whisk and cook together for a couple of minutes - it will be thick but just keep stirring. Whisk in warmed milk. Continue to stir and cook until the soup starts to thicken. Next add the chicken broth and continue to stir until well blended. Add the cheeses and steamed broccoli.
*This is really yummy served in bread bowls, but is good with crackers or just plain as well.
Monday, August 17, 2009
Zucchini Casserole
6 cups zucchini
1/4 cup onion
Boil for 5 minutes, drain. Reserve water to add to soup mixture if too dry. Add to soup mixture.
Combine:
1 can cream of chicken soup
1 cup sour cream
1 cup carrots
(I added about ½ cup zucchini water to make it more moist.)
Combine:
1/4-1/2 cup melted butter
8 oz. Pepperidge Farm Stuffing (the bag with blue on it)
Layer ½ the crumbs on bottom of 9x13 pan. Put all of zucchini mixture on top, then other half of crumbs. Bake at 350 for 30 minutes.
Serving Suggestions: Serve as a main dish with a side salad, or as a side dish. Mmm...
1/4 cup onion
Boil for 5 minutes, drain. Reserve water to add to soup mixture if too dry. Add to soup mixture.
Combine:
1 can cream of chicken soup
1 cup sour cream
1 cup carrots
(I added about ½ cup zucchini water to make it more moist.)
Combine:
1/4-1/2 cup melted butter
8 oz. Pepperidge Farm Stuffing (the bag with blue on it)
Layer ½ the crumbs on bottom of 9x13 pan. Put all of zucchini mixture on top, then other half of crumbs. Bake at 350 for 30 minutes.
Serving Suggestions: Serve as a main dish with a side salad, or as a side dish. Mmm...
Thursday, September 25, 2008
Onion-Roasted Potatoes
These are SO easy and SOOO yummy!
Onion-Roasted Potatoes
Side Dish, Vegetables
Ingredients:
3 medium Yukon potatoes, or 4-5 smallish red potatoes (washed, but not peeled)
3-4 Tbsp olive oil
1 pkg Lipton onion soup mix
Directions:
Dice potatoes into a small dice (about 1/2-3/4"). Place in a large ziploc bag. Add olive oil and soup mix and seal, removing any additional air. Shake and move potatoes around to coat very well with olive oil and soup mix.
Let rest if you need to do other things (about 10 mintutes). If you don't have time, skip the resting. Pour into a single layer in a glass baking pan (11 x 7 or 9 x 13) or a cookie sheet, sprayed with cooking spray. Try to make sure potatoes are in a single layer for best roasting.
Bake at 400-425 for 45-60 minutes, stirring about every 15-20 minutes for even roasting.
Onion-Roasted Potatoes
Side Dish, Vegetables
Ingredients:
3 medium Yukon potatoes, or 4-5 smallish red potatoes (washed, but not peeled)
3-4 Tbsp olive oil
1 pkg Lipton onion soup mix
Directions:
Dice potatoes into a small dice (about 1/2-3/4"). Place in a large ziploc bag. Add olive oil and soup mix and seal, removing any additional air. Shake and move potatoes around to coat very well with olive oil and soup mix.
Let rest if you need to do other things (about 10 mintutes). If you don't have time, skip the resting. Pour into a single layer in a glass baking pan (11 x 7 or 9 x 13) or a cookie sheet, sprayed with cooking spray. Try to make sure potatoes are in a single layer for best roasting.
Bake at 400-425 for 45-60 minutes, stirring about every 15-20 minutes for even roasting.
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