I'll share my recipe, if you'll share yours, July 16, 2011

15 years ago

This just looks too wonderfully decadent! I'm just going to have to try it, but not with DH. It will be with someone who has decadent tastes too!

Brie Cranberry and Chicken Pizza

Allrecipes.com

"A simple pizza using an exotic mixture of chicken, cranberry and brie."

Original Recipe Yield 4 servings

Ingredients

2 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1 (12 inch) prepared pizza crust

1 1/2 cups cranberry sauce

6 ounces Brie cheese, chopped

8 ounces shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.

Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.

Bake at 350 degrees F (175 degrees C) for 20 minutes.

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Comments (6)

Marilyn Sue
15 years ago
Baked Pasta

3/4 pound Rotelle pasta or any shape pasta you have on hand
1 pound browned hamburger
1/2 chopped onion
1/4 chopped sweet pepper
8 ounces cream cheese
1 jar of three cheese pasta sauce (I used a 26 oz. jar of Tuttorosso) sauce
At least 8 ounces of mozzarella cheese grated

Cook the onion and sweet pepper with the hamburger. Cook pasta till nearly tender. Drain cooked pasta, add the cream cheese cut up and stir well till melted. Add the cooked hamburger and vegetables. Add the jar of pasta sauce and stir. Pour into a greased 9 x 13 baking dish. Cover with foil and bake near 30 minutes at 350 degrees. Uncover and add the shredded mozzarella cheese. When cheese is melted remove from oven.

Sue
houstonmom_gw
15 years ago
That Brie Cranberry and Chicken Pizza looks WONDERFUL! I'll share it with you :) My hubby wouldn't like it because "that's not a real pizza". He needs to think outside the box!

Sue - your baked pasta sounds great, too. I'm going to save both these recipes. Thanks!
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I'll share my recipe, if you'll share yours, July 13, 2011
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Picnic-Perfect Chicken (BH&G) 3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1-1/2 cups dry sherry 1 cup finely chopped onion 1/4 cup lemon juice 6 cloves garlic, minced 2 bay leaves 1 15-ounce can tomato puree 1/4 cup honey 3 tablespoons molasses 1 teaspoon salt 1/2 teaspoon dried thyme, crushed 1/4 to 1/2 teaspoon ground red pepper 1/4 teaspoon black pepper 2 tablespoons white vinegar 1 Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill. 2 For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar. 3 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.
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patti43
15 years ago
We would both like that pizza and the baked pasta. This is dinner tonight. We may need a fork for it!

CHEESY GRUB SANDWICH (What's Cookin, Chicago)
recipe inspired by Shirl's Drive In restaurant

1 lb lean hamburger meat (80/20)
2 teaspoons Montreal steak seasoning
1 teaspoon Worchestershire sauce
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1 cup shredded sharp cheddar cheese
salt and pepper to taste

In a skillet, brown ground beef and season with Montreal steak seasoning and Worchestershire. Drain off any rendered fat and set aside.

In a saucepan, melt the butter and whisk in the flour. Allow to cook for 3-4 minutes over medium high heat until mixture is light brown.

Slowly whisk in the milk and bring it to a boil. Continue whisking until smooth while it thickens. Remove it from heat and stir in the cheese until melted. Season with salt and pepper to taste. Pour the cheese sauce over the seasoned ground beef and stir to combine. Serve on hot dog buns.
glenda_al
15 years ago
I have figs and gonna try this one, today!

Honey Roasted Figs with Vanilla Ice Cream
Ingredients:
1 lb. fresh figs
Honey
Sea Salt
Vanilla ice cream (homemade or a good store bought brand)

1. Preheat the oven to 375 degrees.

2. Wash, slice, and stem the figs (I forgot to stem them), and arrange in a baking dish or cookie sheet.

3. Drizzle with honey and add a scant pinch of sea salt to each fig half.

4. Roast for 15-20 minutes, or until they begin to brown.

5. Serve with vanilla ice cream.
patti43
15 years ago
Glenda, you are going to be one happy camper after you eat those figs!
Jasdip
15 years ago
Wow that pizza will be rich......but I'm game to help you with it!!

Grilled Greek Chicken Salad (Recipe.com)

4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 cloves garlic,minced
1/4 teaspoon ground black pepper
3 medium cucumbers, seeded and coarsely chopped
2 medium red and/or yellow tomatoes, coarsely chopped
1/2 cup sliced red onion
Mixed salad greens (optional)
1/3 cup bottled reduced-calorie creamy cucumber salad dressing
1/2 cup crumbled feta cheese (2 ounces)
1/4 cup pitted kalamata olives or ripe olives

1 Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

2 Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.

3 Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.

4 Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives. Makes 4 servings.

I'll share my recipe, if you'll share yours, July 16, 2011

Comments (6)

Marilyn Sue

houstonmom_gw

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glenda_al

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