This recipe hails from a restaurant in Asheville, NC. It has just a hint of cheddar that pairs deliciously with a little salt and the nuttiness of the whole wheat flour. This was wonderful served with breakfast.
Source: Food and Wine Mag2 cups whole-wheat flour1 tablespoon turbinado sugar1 tablespoon baking powder1 teaspoon salt1/3 cup shredded sharp cheddar cheese1 stick cold unsalted butter, cubed1/2 cup plus 2 tablespoons buttermilk
- Preheat the oven to 450°. In a large bowl, whisk the flour, sugar, baking powder and salt. Whisk in the cheddar cheese. Using your fingers or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal with some pea-size pieces remaining. Mix in the buttermilk, stirring, just until the dough holds together.
- On a lightly floured work surface, roll out the dough to a 7 1/2-inch square that's 3/4 inch thick. Cut the dough into nine 2 1/2-inch squares and transfer the squares to an ungreased baking sheet. Bake the biscuits for about 12 minutes, until golden brown on top. Let the biscuits cool slightly and serve.
These would be great little appetizers for a summer party! I definitely tweaked this recipe a bit more to my liking and I think it turned out well. Loved the roasted pepper taste.
Source: Just Tasting
2 packages of refrigerator rolls or biscuits
3 cloves of garlic, minced
1 small squash, cut into very small pieces
1 small zucchini, cut into very small pieces
1 red pepper, cut into very small pieces
1 small sweet onion, coarsely chopped
2 oz parmesan cheese
1/2 cup cherry tomatoes, halved or 2 whole tomatoes, thinly sliced
3 tbsp fresh thyme (or 2 tsp of dried thyme)
Salt & Pepper
2 tbsp olive oil
Heat oil over medium heat and add garlic and thyme. Cook for 1-2 minutes. Add vegetables and cook until they are tender, about 5 minutes. Season with salt and pepper.
While the veggies cook, spray each of the muffin pans with non-stick cooking spray. Unroll the refrigerator rolls and separate. Place the thin pastry roll into the bottom of each of the muffin compartments. Press down.
Fill each of the muffin tins with a slice of tomato and some vegetable pieces. Sprinkle with parmesan cheese and a pinch of thyme.
Bake in the oven at 425 degrees for 10-12 minutes or until golden brown. Cool slightly and remove from the pan. Can be served hot or at room temperature. Arrange on a beautiful oval platter or individual tasting plates and serve. Enjoy!
Makes 20 little tarts
This is a delightfully cheesy spin on cornbread and is great served with soups. I omit the roasted red peppers.
Source: Everyday With Rachael Ray
- 1 14 3/4 ounce can creamed corn
- 1 roasted red pepper, cut into small cubes
- 4 scallions, trimmed and thinly sliced crosswise
- 1 stick (4 ounces) butter, melted
- 1/2 pound sharp cheddar cheese, shredded (about 3 cups)
- Preheat the oven to 400 degrees . Grease a 2-quart or 8-inch square baking dish and set aside. In a medium bowl, stir together the corn, roasted red pepper, scallions, eggs, butter, half-and-half and salt. Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.
- Stir the vegetable mixture into the dry ingredients until just combined; do not overmix. Pour the batter into the prepared baking dish and bake for 15 minutes. Lower the oven temperature to 350 degrees and bake until set, about 20 minutes. Serve hot.
This is one of the best bread doughs I've ever worked with. It's also a versatile recipe. The instructions below will make 12 cloverleaf rolls. You may also try dividing it into thirds and making 27 small rolls by forming it into 9 balls per pie pan. Finally, it would be a great dough for cinnamon rolls and crescent rolls! Perfect for holiday potlucks - everybody loves fresh bread made from scratch. My mom's secret for rising bread: place the bowl/pan on a heating pad on low and cover with a clean dish towel. Works every time :-)
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup warm milk
- 1 egg
- 1/3 cup butter, softened
- 1/3 cup white sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- Proof yeast for ten minutes. Add all ingredients to stand mixer and mix for about 1 minute. Then switch to dough hook and knead on low until a ball of dough forms. Place in greased bowl and allow to rise for two hours.
- Punch dough down and form into 36 balls. Place 3 balls into each cup of a prepared cupcake pan. Allow to rise for one more hour.
- Bake in preheated oven for 10 to 15 minutes, until golden.
Whipped Honey Butter
Whip one stick of salted butter with 1/4 cup of honey on medium high for about 5 minutes. Transfer to pretty ramekins.
I make this once a week without fail. I found the recipe standing in line at Panera one day. It features cinnamon raisin bread, but I usually make it with whole wheat sandwich bread with or without added cinnamon (which I always add in during autumn!) It easily halves if you make it for two people (use one to two eggs depending on how eggie you like it). I usually serve this with fresh fruit, a side of eggs, and real maple syrup.
Cinnamon Raisin French Toast
8 slices 1/2" thick Panera® Cinnamon Raisin Bread
4 T.melted butter
3/4 c milk
1/2 c heavy cream ( I use half and half)
3 large eggs
1/2 tsp.vanilla extract
- For the French Toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt. This custard can be made well in advance. Give a brisk stir before making the toast.
- Transfer the custard to a casserole or open shallow dish for dipping.
- Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.
- Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 Tablespoon of the melted butter into the pan.
- Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
- Repeat steps 3-5 until all the French toast is cooked.
- An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.
This is my version of Bottoms Up Pizza's Chesapeake. (Bottoms Up has just about the best pizza I've ever eaten and it's located here in Richmond.) For this version, I wanted to use a healthy whole grain crust. The crust definitely took a while to make. You could certainly use any crust you'd like including one pre-made from the grocery store. By the way, Trader Joe's has a delicious whole wheat pizza that's very cheap and easy to work with. For the crab, I used jumbo lump meat and it was definitely worth it. I think you could use pasteurized meat or raw; it really wouldn't make a difference though you would get more flavor with unpasteurized crab.
Crust - America's Test Kitchen Healthy Family Cookbook adapted for use with stand mixer. Many of the hints and tips are from this source.
Sauce - yummly.com
1 pizza crust (see the recipe below for the one I made)
1 large white onion, cut in half and sliced thin (I left them in rings)
1 tablespoon of brown sugar
3/4 - 1 cup of white Parmesan cheese sauce (see recipe below)
8 oz (1 1/2 cup) of Monteray Jack cheese
8 oz jumbo lump crab meat
Old Bay Seasoning
Extra virgin olive oil
Preheat oven and pizza stone to 425 F.
Heat a large skillet with about 1 tablespoon of olive oil over low-medium heat. Add the onion and the brown sugar. Cook until caramelized, 15- 20 minutes.
Place pizza crust on a baking sheet lined with parchment paper. (If the dough is falling apart, you can wrap it around your rolling pin, transfer it to the sheet, and unroll it).
Brush the edges with olive oil around the whole circumference (about 1/2 inch from edge). Pour on sauce and spread over the entire crust, leaving 1/2 inch uncovered. Pile on onions, half of the cheese, and the crab. Sprinkle generously with Old Bay. Add remaining cheese and sprinkle with Old Bay again.
Carefully transfer the parchment paper with pizza on it to the baking stone and bake 10-12 minutes until the cheese is melted, crab is cooked, and the bottom of the crust is just brown. If you do not have a stone you may bake on a baking sheet. The parchment paper will brown while baking but will not even be hot when you take it out of the oven.
Transfer the paper with pizza on it to a cutting board, slice, and serve with cold beer!
Multigrain Pizza Dough
1 cup boiling water
1/2 cup seven grain hot cereal mix
1 cup bread flour
1/2 cup whole wheat flour
1 envelope of yeast
3/4 teaspoon salt
1 1/2 tablespoons of olive oil
Stir cereal and water together. Cover and remove from heat. Let stand for about 30 minutes or until cereal is just warm so that it will activate the yeast.
Mix all dry ingredients together. Add in cereal and pour oil over it. With the dough hook, mix for about 30 seconds. Allow dough to rest for two minutes, then knead until a ball of dough forms. Transfer to greased bowl and allow it to rest for 1 - 1 1/2 hours or until it has doubled in size.
When ready, roll out on floured surface to 12- 14 inches in circumference, about 1/4 inch thick.
Parmesan White Pizza Sauce
1 tbsp butter (margarine)
1 onion (chopped 12 cup)
1 garlic clove (finely chopped)
1 tbsp all-purpose flour
12 cup chicken broth
13 cup milk
1 tsp basil leaves (dried)
14 cup grated Parmesan cheese
In 1-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring occasionally, until soft. Stir in flour until blended.
Gradually stir in broth, milk and basil. Cook about 3 minutes, stirring constantly, until thickened. Remove from heat; stir in cheese.
Best corn muffins ever!! This has quite a bit sugar but no oil. I loved using Greek yogurt in this; what could be better? Hint: the book specifically says not to use fat free yogurt or stone-ground cornmeal or they will be dry and less tender.
Source: The America's Test Kitchen Healthy Family Cookbook
2 c all purpose flour
1 c yellow cornmeal
1 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
3/4 c lowfat plain yogurt
1/2 c whole milk
1 t vanilla extract
4 T (1/2 stick) butter
2 large eggs
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Lightly coat a 12 cup muffin tin with vegetable spray.
2. Whisk the flour, cornbread, 1/4 c of sugar, baking powder, baking soda, and salt together in a bowl. In a separate bowl, combine the yogurt, milk, and vanilla.
3. In a large bowl, beat the remaining 3/4 cup sugar and butter together with an electric mixer on medium-high speed until creamy and uniform, 3 to 6 minutes, scraping down the bowl as needed. Beat in the eggs, one at a time, until combined, about 30 seconds.
4. Reduce the mixer speed to low. Beat in one-third of the flour mixture followed by half of the yogurt mixture, scraping down the bowl as needed. Repeat with half of the remaining flour mixture and the remaining yogurt. Beat in the remaining flour mixture until just incorporated (do not overmix).
5. Using a 1/3 cup measure coated with vegetable oil spray, portion the batter into each mixture cup.
6. Bake the muffins until golden and a toothpick inserted into the center comes out just a few crumbs attached, 18-20 minutes, rotating the pan halfway through baking. Let the muffins cool in the pan for five minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
I was really surprised at how much I liked these whole wheat pita flat breads! What an easy, healthy way to eat pizza! I used three small pears and think if I make this again, I'll drizzle them with just a little honey to complement the sweetness of them.
The EatingWell Healthy in a Hurry Cookbook
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, sliced
- 1 medium ripe pear, sliced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon freshly ground pepper
- 4 6 1/2-inch or eight 4-inch whole-wheat pita breads
- 1/2 cup crumbled blue cheese, such as Gorgonzola
- 1/4 cup chopped walnuts
- Preheat oven to 450°F.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and golden, about 7 minutes. Stir in pear and cook, stirring often, until slightly soft and heated through, 1 to 2 minutes. Add vinegar and pepper and continue cooking, stirring often, until the liquid has evaporated and the onion is tender and coated with a dark glaze, about 2 minutes more.
- Divide the onion-pear mixture among the pitas; sprinkle with cheese and walnuts. Transfer the pitas to a large baking sheet and bake until crispy and the cheese is melted, 10 to 15 minutes.
I recently went to a tapas bar that served corn cakes with sausage and a spicy arugula salad. This was my attempt to recreate this. Like the dish I tried in the restaurant, I added some sweet corn to this by cutting the corn off one ear of raw corn and adding 3/4 of that to the batter and reserving the rest as a garnish; I definitely recommend adding that for a little extra sweetness and crunch. I served this with asiago spinach chicken sausage. Be careful to keep the heat under the griddle a little lower than you would use for pancakes because these will cook faster and you'll be stuck with uncooked dough in the middle.
Source: Food Network (Robin Miller)
- Cooking spray
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 cup stone ground yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 tablespoon honey
- 1/4 cup canola or vegetable oil
- 1 large egg or 2 large egg whites
Coat a large griddle with cooking spray and preheat to medium-high.
In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
Source: Rachael Ray's Thirty Minute Meals (With Changes)
- 5 tablespoons extra-virgin olive oil (plus more for the bread)
- Coarse salt and pepper
- 1/4 cup all-purpose flour
- 2 pounds chicken tenders or breasts cut into strips
- 1/2 cup white wine
- 1 cup half and half
- 1/4 cup grainy, stone-ground mustard (it's worth it! just buy it!)
- 1 1/2 cups, about 1/2 pound, seedless red grapes, halved
- 1 box of couscous
- 1 loaf of ciabatta bread
Heat a large skillet over medium to medium high heat; add olive oil.
Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7-8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Meanwhile, prepare the couscous.
Slice bread into thick slices and brush with olive oil. Grill over high heat for about 5 minutes.
Serve tenders and grapes on couscous along side bread.
Source: http://www.giadadelaurentiis.com Dressing
¼ cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
1 teaspoon whole grain mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth. Salad
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into ¼-inch-thick slices
¾ cup chopped walnuts
To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Place the raddichio, arugula, pear slices, and walnuts in a large bowl. Add the dressing and toss until coated.