Friday, January 30, 2015

Cheesy & Meaty Foldovers

Kids (and adults) are always looking for snacks and parents should want to keep them as healthy and nutritious as possible. The products that you buy in the store are filled with chemicals and preservatives. This recipe, although not totally healthy is a better alternative for your body than a processed and pre-packaged food.
Ingredients:
1 container Pillsburry Croissant (or you can use the croissant reipe below if you are feeling like a baker man
1 8oz package or your favorite cheese
8 oz of your favorite type of meat (ham, bacon, chicken, roast beef, etc.)
Prep:
each foldover will need 2 croissants if using the Prepackaged kind. If making your own croissant dough, each foldover will need to be about 5" square.
Method:
Pre-heat oven to 350 lay out your dough squares on you prep counter.
In the center, place 1 oz of cheese (slice, cube, crumbles). on top of the cheese, lay your choice of meat. Be sure that the meat or cheese are not over flowing the edge of the dough.
Fold the four corners into the center and overlap to create a pocket for the meat and cheese.
Place your completed foldovers onto a greased baking sheet and place in oven for about 15-20 minutes or until the dough has reached a golden brown color. this will ensure that the cheese has melted.
Remove from oven and let cool for 2-3 minutes
Serve and ENJOY!
Croissant Recipe
For the dough:
1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling 5 oz. (1/2cup plus 2 Tbs.) cold water 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar 1-1/2 oz. (3 Tbs.) soft unsalted butter 1 Tbs. plus scant 1/2 tsp. instant yeast 2-1/4 tsp. table salt
For the butter layer
10 oz. (1-1/4 cups) cold unsalted butter For the egg wash 1 large egg

Granny's Best Queso dip

All good recipes start with fresh ingredients, and this one is no different. Queso is a traditional Tex-Mex favorite combining fresh vegetables, cheese and milk to a nice thick dip consistency for all types of gatherings.
Ingredients:
2 Medium ripe tomatos
1 medium white onion
1 medium single clove of garlic
2 Jalepeno peppers (or as many as you can stand)
1 Habenaro pepper (optional-used for additional heat if the Jalapenos are too mild)
2 4.5 oz cans of Hatch Green Chilie's (hot) (can also substitute milder chilies if you prefer less spice
1 pkg spicy pork sausage (literally can be any brand, but I am partial to Owens, since it is created locally in Dallas)
8 oz (1/2 pkg) Velveeta Original Cheese
1 16 oz pkg Velveeta Queso Blanco
1 to 1 1/2 cups of 2% milk (this will vary based on desired consistency)
Method: Turn the crock pot to warm while prepping the cheese.
Cheese should be chopped into about 1/2 inch squares.
In a 5 Quart crock pot add the cheese and 1/2 cup milk and cover, allowing cheese to melt, stirring occasionally while checking the consistency and the heat. add more milk as necessary until all cheese is melted to desired consistency.
In a 12" frying pan (deep), crumble and brown pork sausage until completely cooked through. ensure that the sausage is in small clumps (1/4 in round or smaller). While the sausage is cooking, finely chop all of the veggies to about the same size as the clumps of sausage (1/4 inch).
When sausage is thoroughly cooked, add all the chopped veggies and saute until onions are opaque (almost see through)add the two cans of green chilis (drained).
Fold the sausage and veggie mixture into the melted cheese.
Enjoy!

Saturday, August 17, 2013

Texas Twisted: Elegant cheesy Croissant


Elegant cheesy croissant:

Ingredients:

2 rolls of croissant dough (pre-cut)
1 cup Blue cheese spread (see below)

Method:

Pre-heat oven to 350 degrees.
Lay out individual croissant roll flat. Spread approximately 1 teaspoon of Blue cheese spread across entire surface (one side) of the croissant.
Roll into Croissant as normal, with the cheese on the inside.
Place rolls on to pre-greased baking sheet, bout 1 1/2 - 2 inches apart. Bake for 15 minutes or until rolls are golden brown.

Enjoy with Your favorite non pasta Italian; such as Chicken Piccata or Chicken Parmesan. 


Blue cheese spread:

Ingredients:

1/3 cup natural Blue cheese crumbles
2/3 cup plain cream cheese
1/2 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon of fresh squeezed lemon

Method:

In a food processor blend all ingredients until smooth and spreadable.  Store in the refrigerator. Makes about 1 cup.

Saturday, July 24, 2010

Comments

With the change in the blog, comments can no longer be made on each individual recipe, unless you find it in the archives section....So, I have made this Post and will keep it current so that any one can make a comment here, about anything they see in the blog.

Happy cooking.

Tuesday, July 20, 2010

German Potato Salad

One of the many recipes that I cherish from my childhood. (and the beginnings of my love for bacon)
Tip: these are far from healthy. I will include a low fat version later.

Ingredients:

1 1/2 lb boiled and cubed red Potatoes with skin still on
1/2 cup cooked and crumbled Bacon
1/4 cup diced Kosher Dill Pickles
1/4 cup diced white Onions
1/4 cup diced celery
1/2 cup Mayonaise
2 Tsp Extra Virgin Olive oil( or use drippings from Bacon)
1/4 cup white Vinegar(or juice from pickle jar)
salt and pepper to taste

Method:

In a large mixing bowl combine potatoes, oil, mayo and vinegar and mix by hand.
Once well blended, add remaining ingredients and continue to mix by hand until thoroughly blended.

This side dish goes great with pinics-burgers-pot luck dinner parties.

Friday, July 16, 2010

Tasty Rice

Side dishes are sometimes as important as the main dish, and should always be tied in with flavor or contrasting texture.  Vegetables are always a great option for side dishes, but if you want a well balanced meal, you should have a main dish-protien,  vegetables and a starch.

Ingredients:

1 cup Jasmine White Rice
3 cups water
1 cube Chicken Boullion
1 Pinch Chinese 5 Spice
Juice from 1/2 medium Lemon

Method:

In a 3 qt. sauce pan bring the water, boullion, Lemon juice and 5 spice to a boil using medium-high heat. Reduce heat to low, add the Rice to the water and cover.  Jasmine Rice requires frequent stirring or the rice on the bottem will burn, and the rice on top will be uncooked. Continue to cook and stir until all water is absorbed and Rice has reached desired consistency.

Tip:
Chinese 5 spice is very pungeunt and powerful, so a pinch is really all you need. 
This side dish accompanies Fish, Pork and Chicken extremely well.

Thursday, July 15, 2010

Quick Breakfast

Sometimes 10 minutes is all we have,  as we are getting ready for work, to eat breakfast. This recipe literally takes about 5 minutes of prep and 5 minutes cooking time. p.s.   and it's healthy!

Healthy Breakfast

Ingredients:

2 eggs
2 Tbsp finely chopped red onions
4 Tbsp rough chopped Baby Bella Mushrooms
1 Tbsp finely chopped Cilantro
1 slice Pepper Jack sandwich cheese
1/2 oz Bleu Cheese dressing
2 slices Whole Wheat toast
1 Tbsp Extra Virgin Olive Oil

Method:

In a small mixing bowl, combine eggs and bleu cheese dressing. Whip mixture thoroughly until eggs and dressing are well blended.
Preheat a 6" Teflon coated frying pan, and add the Olive oil to heat. Add mushrooms, onions and cilantro to lightly saute.
Pour egg mixture over veggies mix and let sit on medium heat for about 2 minutes.  Lay the slice of cheese on top of the eggs then scramble the mixture.
Cook until eggs are completely cooked and cheese is melted through out mixture.

Place one piece of toast on a plate, then cover with egg mixture, then cover with second piece of toast.

No salt or pepper is needed as flavor comes from the cheese and dressing.

Enjoy!!!