1 wedge (about 1/2 lb) Fontina Cheese, cut into cubes
1/2lb fresh mozzarella, cut into cubes
1 cup pitted Italian Green olives
1 cup pitted taggiasca olives
1 cup artichoke hearts, quartered
4 cloves of garlic
2 sprigs fresh rosemary
1 pinch dried thyme
1/4 cup olive oil
1/4 cup champagne vinegar
juice of half a lemon
juice of 1 orange
pinch of salt and pepper
Mix all ingredients and refrigerate until ready to serve. Allow to marinate at least one day for best flavor. Serve with crackers, sour dough rounds or a fresh sliced baguette. Enjoy!!
1/2 cup milk
2 cups flour
1/2 tsp salt
2 Tbsp olive oil
2 Tbsp sugar
2 Tbsp yeast
1 Tbsp Olive oil
1/2 cup shredded parmesan cheese
1/4 cup shredded monterey jack cheese
1/4 cup shredded cheddar cheese
1 egg for egg wash
In your bowl of your electric mixer place all of your dough ingredients. With Dough hook attachment mix all the ingredients until elastic and smooth. Place dough in a greased bowl, cover with a damp towel and let rise for 1-2 hours or until doubled in size.
Once doubled in size punch dough down and then roll out into a rectangle. You are now ready to start your filling. Brush olive oil on dough and then sprinkle with your cheeses.
Roll and cut your dough into pieces (I got 8 pieces) and place in a greased loaf pan. Let Rise again about 30 minutes in loaf pan covered with damp towel.
Preheat oven to 400 degrees. Brush tops of rolls with beaten 1 egg. Bake rolls at 400 degrees for 25-30 minutes or until rolls are brown. ENJOY:)
Preheat oven to 350 degrees. Lightly spray a baking dish with nonstick spray.
3 boneless, skinless Chicken Breasts
1 can or fresh roasted Whole Hatch Chile’s or Ortega green chile’s
6 slices pepper Jack cheese
1 (14 oz) can green enchilada sauce or verde sauce
First you are going to need to butterfly your chicken breasts, cutting them 3/4 of the way through to make a pocket. Stuff each chicken breast with a couple chile’s and a piece of peperjack cheese.
In your Baking dish pour about half of your green enchilada sauce in the bottom. Place stuffed chicken breasts in your baking dish on top of the sauce. Top with the remaining enchilada sauce and remaining piece(s) of cheese.
Bake at 350 degrees 45-60 minutes or until chicken is cooked through and is no longer pink. Serve with a side of Spanish Rice and ENJOY!! 🙂
Adapted from http://www.jamiecooksitup.net
Preheat oven to 400 degrees. Spray one 9×13 baking dish with nonstick spray
3 skinless, boneless chicken breasts, each breast cut into 3 pieces
2 sleeves of veggie ritz crackers, crushed
1/2 cup milk
1-1/2 cups shredded Monterey Jack cheese
1-1/2 cups shredded sharp cheddar cheese
1 (10-oz) can cream of chicken soup
2 Tbsp sour cream
2 Tbsp butter
In 3 shallow dishes place in one milk, In the second cheeses mixed together and the third veggie ritz crumbs. Dip each piece of chicken first in the milk, then dip in the cheese sort of pressing it on the chicken piece and lastly in the crumbs set in prepared baking dish. Continue process until all 9 pieces of chicken are coated. Cover baking dish with foil and bake at 400 degrees for 35 minutes. Remove foil and continue to bake another 10 minutes or until chicken is cooked through and edges are brown and crispy.
For the sauce place chicken soup, sour cream and butter in a small sauce pan and heat until warm.
When chicken is done baking drizzle each chicken piece with your creamy chicken sauce and ENJOY!
Preheat oven to 400 degrees. Lightly spray with nonstick spray one 9inch baking dish
1-1/2 pounds ground beef
1/2 white onion, diced
1/2 Tbsp hamburger seasoning
1 Tbsp bbq sauce
1/3 cup ketchup
2 Tbsp yellow mustard
2 cup shredded sharp cheddar cheese
10 sliced bacon, cooked and crumbled
1/2 package tater tots
Place ground beef, onions and hamburger seasoning in a skillet and brown, drain. Stir in bbq sauce, ketchup and mustard. Place in your prepared baking dish. Sprinkle with crumbled bacon.
Top with shredded cheese and then place tater tots on top.
Bake at 400 degrees for 45 minutes or until tots are crispy.
1 package active dry yeast (2-1/4 tsp)
1 cup warm water
1-1/2 tsp salt
1-1/2 Tbsp olive oil
2-1/2 cups flour
In bowl of mixer with dough hook attachment…
Place yeast and warm, set timer for 5 minutes and then add salt and olive oil to yeast and water. After your timer beeps add flour to your bowl and on speed 2 mix until dough forms a ball. Turn dough out into a lightly oiled bowl, flip dough once cover with a damp tea towel and let rise at least 2 hours.
CHEESY BREAD STICKS
Place a cookie sheet upside down and place in oven, preheat oven to 500 degrees with cookie sheet in oven.
2 Tbsp butter, melt
1 clove of garlic, minced
1/2 cup mozzarella cheese, shredded
1/4 cup shredded parmesan cheese
Roll out dough and place on a piece of parchment paper that has been sprayed lightly with nonstick spray. melt butter in a small bowl and add garlic. Brush butter garlic mixture on your rolled out dough. Top with mozzarella cheese and then Parmesan cheese. Carefully place your dough on top of preheated cookie sheet in the oven (keep on parchment paper while baking) Bake at 500 degrees 9-12 minutes. ENJOY!!
Preheat oven to 350 degrees
4 yukon gold potatoes cut into wedges
1/2 cup water
1/2 packet dry ranch dressing
1-1/2 cups shredded cheddar cheese
4 slices maple bacon cooked and crumbled
2 green onion, chopped
Slice your potatoes into wedges and place in a microwave safe bowl add water, cover with parchment paper and microwave potatoes for 5 minutes drain. Sprinkle dry ranch dressing onto potatoes and toss to coat. Place Potatoes on a large piece of foil and make a packet, Bake at 350 for 45 minutes. Remove foil potato packet from oven open carefully and then sprinkle potatoes with cheese, bacon and onion. Place back in oven and bake until cheese is melted. ENJOY!! 🙂