Mini Chicken Pesto Pizzas

INGREDIENTS
1/2 cup basil pesto
4 english muffins, halved
1 cup cooked chicken breast strips (I marinate mine in Italian dressing and tabasco before cooking)
1/2 cup sun-dried tomatoes, diced
1/2 cup shredded fontina cheese
1/2 cup shredded mozzarella cheese

DIRECTIONS
Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over english muffins. Arrange chicken pieces and sundried tomatoes over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

This is a knock-off recipe of Oregano's Chicken Pesto Pizza. It is TO DIE FOR and so easy!!

Gazpacho

Another dish from the gathering I went to last night. I was like salsa soup!

Gazpacho

Warning: this is not so much a recipe as it is a list of ingredients with very relative percentages.

Equipment: Large glass or plastic bowl or tupperware containerCuisinartCutting Board and Knife
Ingredients:
Ripe tomatoes
Onions/ScallionsCucumbers (remove seeds)
Green Peppers
Jalapeno Pepper
Cilantro
Celery
V-8 or Tomato Juice
Salt, Pepper, Garlic Powder, Oregano
Lemon and/or Lime Juice
Red Wine Vinegar
Oil
Instructions:
Chop green peppers by hand into a very fine dice.Chop all other veggies in Cuisinart until finely diced.Toss everything into large bowl and add V-8 or Tomato Juice, Lemon and/or Lime Juice, Red Wine Vinegar and oil. For best results, mix well and let sit in the fridge for a few hours, then taste. Add other spices as needed to taste.

Serve garnished with any combination of hot sauce, sour cream, chopped cilantro, croutons or veggies slices.

Yummmmmmmmm! !!!!! This is excellent on hot summer days! Depending upon which juice you add, the salt content may be a little high, but other than that, it's about as healthy a dish as you can make!

Buffalo Chicken Dip

Last night I got together w/a bunch of friends and someone brought this very tasty dish.

Buffalo Chicken Dip
1 brick cream cheese
1 can chicken (12.5oz)
1/4 buffalo sauce
1/2 cup ranch dressingMix and heat.
5 minutes in micro seemed to work. I sometimes bake it for parties, but I didn't notice a difference in the microwave...

Apple Dumplings

I don't know what it is about these bad boys, but they are To Die For! Warm with vanilla ice cream. Yum-O! I can't take credit for these little babies though. Click here for step, by step instructions.

Apple Dumplings

2 Granny Smith apples-Peel them if you'd like. I was too lazy!

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

1 Tbsp cinnamon

1 small can Mountain Dew

Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered or greased pan. Melt butter, then add sugar and barely stir (I did it in the microwave). Add vanilla, stir, and pour over apples. Sprinkle cinnamon on top, or add it to the sugar like I did. Pour the Dew on the sides and down the middle of the rolls. Bake on 400 degrees 35-40 minutes.

They are quick and easy, so try it! You will not be disappointed.

Cinnamon Swirl Bread

3 cups water (warm)
1/2 cup sugar or honey
1 Tbsp yeast
1/3 cup powdered milk
1 Tbsp salt
1/4 cup applesauce
Flour (about 6 cups)
2 tbs milk (divided)
1 egg

Cinnamon Sugar Mix
1/4 cup sugar
5 tsp cinnamon

Put all ingredients except yeast and flour together in mixer then add 2 cups flour to water mixture, pulse to just mix then add yeast on top. Mix for 1 min then let rest for 1 min to let yeast start. While mixing, continue adding flour 1 cup at a time until dough doesn't stick to the sides anymore then let mix for 10 min Then let rise to double in size in the bowl. Once doubled punch it down and remove from bowl and let rest on the counter for 10 min. Divide dough into loaf size balls and roll one at a time out on counter to 16x8 rectangle then brush with milk and sprinkle cinnamon sugar mixture on the dough. Roll dough up into loaf form sealing he ends and place in greased pans making sure the seam side is down in opposite corner so it won't unroll as it bakes. Use the remaining milk to mix with egg and brush egg mixture on top of loaves. Cover with plastic wrap sprayed with pam so they don't dry out and let rise to 1 inch above the pan. Bake at 350 degrees for 35 min. (by the way this makes great french toast!)

Recipe from Rachel Hanchett

Oatmeal Molasses Bread

5 cups water (warm)
2 Tbsp salt
2 Tbsp vital wheat gluten (for whole wheat flour)
1 cup sugar or honey
3/4 cup applesauce or oil
2 eggs
1/3 cup molasses
4 cups oats (I use quick)
3 Tbsp yeast
4 cups whole wheat flour
5 cups white flour (about)

Put ingredients together in order stopping after oats mix together then add the ww flour and yeast mix for 1 min then let rest for 1 min to let yeast start, continue mixing in the white flour one cup at a time until dough doesn't stick to the sides anymore and mix for 10 min. then cover and let rise to double in bowl. Once doubled punch it down and knead on a floured surface into loaves and put in greased pans. Cover with plastic wrap sprayed with pam so they don't dry out and let rise again to desired loaf size. Preheat oven at 400 degrees then turn down heat to 325 degrees just before placing loaves in the oven and bake for 33 min. When done brush tops of loaves with butter and turn out on a wire cooling rack. Do not bag until cool or they will sweat in the bag. This makes 4 loaves but don't worry they freeze well and you can just pull one out when you need it! Note: I have done this with all white flour too and you just omit the vital gluten, enjoy!

Recipe from Rachel Hanchett

Balsamic and Rosemary Grilled Salmon

Balsamic and Rosemary Grilled Salmon

INGREDIENTS
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

DIRECTIONS
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.