Monday, August 27, 2012

Popper Dipper

This dip is gooooooood!  Perfect for a game night (board game or tv sports event), or a teen's sleepover, or a movie night...or well just because!  Wonderful because you can mix up this dip the day before..then pop it in the oven when you are ready. It is very similar in flavor to a jalapeno popper.




Popper Dipper

8 slices of bacon crispy and crumbled

2 8-oz packages of cream cheese at room temp

1 cup of mayonnaise

4 jalapeno's, chopped and deseeded. (The seeds will make it very hot so use them if that is what you are looking for...I am NOT!)

1 cup of sharp cheddar cheese

1/2 cup of shredded mozzarella cheese

1 cup of crushed Ritz crackers

2/3 cup parmesan cheese

1/2 stick of butter, melted
 
Combine first 6  ingredients into a medium bowl. spread in an oven proof dish or pie plate (I use a stoneware pie plate). Combine next 3 ingredients and sprinkle over top. Bake at 350  20 or 30 minutes or until golden and bubbly. 

Wednesday, August 15, 2012

Breakfast Bread Pudding


This extremely simple baked breakfast casserole is very very good. I think it is a great dish for when you have a houseful of guests at breakfast because you prep everything the night before.
It is so versatile because you can add all sorts of 'mix ins' like various dried fruits, nuts, crisped bacon, or whatever you enjoy.  This dish works great for teenagers as it is very filling.

 






Breakfast Bread Pudding
10 slices white bread
10 slices cinnamon swirl bread
1 1/2 package (12ounces) cream cheese, cubed
12 eggs
2 1/2cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Turbinado (raw) sugar   (-or brown sugar)
Cut bread into slices into quarters. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs,  milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Sprinkle lightly with turbinado (or brown) sugar. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Tuesday, August 14, 2012

Grilled Chicken with Brie and Raspberry

Miss me?  I know I have been missing in action...finishing the book, performing in a play, new job...well my blog slipped away from me for a bit. I am so sorry everyone!


I made this dish a few nights ago when my daughter came home raving over a meal she had when she was out with her fellow bridesmaids and the bride-to-be at a pre-wedding beauty session!  She tried to describe her meal and I must say I was intrigued.  So I decided to take the same flavors she described and make my own version.  It was really tasty, but I would use apricot or peaches rather than raspberries next time because I personally prefer those flavors with Brie. My sons devoured all the whole pan of chicken so I think they felt the raspberry was just fine!



Grilled Chicken with Brie and Raspberry

Boneless skinless chicken breast cutlets (2 cutlets per person)
salt & pepper
olive oil

brie ( a 1/4 inch thick slice per cutlet) rind removed

1 cup defrosted frozen raspberries (if you hate the seeds either crush and strain or use seedless raspberry jam)
3 tbl balsamic vinegar
1/2 cup chicken stock
1 tbl honey
1 - 2 tbl cornstarch

In a sauce pan bring raspberries and chicken stock to simmer. Add balsamic, honey and cornstarch...whisk well and simmer until thickened
season the cutlets with salt and pepper. Drizzle well with olive oil. Either grill or saute in a hot pan until no longer pink inside.
remove chicken to a cookie sheet and top with brie. Melt brie carefully under the broiler until.  Serve topped with sauce. 

serve on a crusty roll with greens as a sandwich (my boys went this direction) or on a plate with a nice salad (me!)