Recipe, RICOTTA, SPINACH CALZONES

RICOTTA AND SPINACH CALZONES

Author: KITSCHEN CAT
Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
Serves: 4
 
INGREDIENTS
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 8 ounces ricotta cheese
  • 4 ounces mozzarella cheese, shredded
  • 1 ounce Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
  • 2 garlic cloves, minced
  • 1½ teaspoons minced fresh oregano
  • ⅛ teaspoon red pepper flakes
  • 1 lbpizza dough
INSTRUCTIONS
  1. Preheat oven to 500 degrees.
  2. Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic, oregano, and pepper flakes in a large bowl.
  3. Place dough on lightly floured surface and divide into 4 even pieces.
  4. With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
  5. Spread half of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
  6. Brush the edges with the egg wash and then folkd the other half of the dough circle over spinach mixture, leaving the bottom ½ inch border uncovered.
  7. Press edges of dough together and pinch with fingers to seal.
  8. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
  9. Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
  10. Move to wire rack and let cool for 5 minutes before serving.

RICOTTA AND SPINACH CALZONES

Recipe, RICOTTA, SPINACH CALZONES

via simple cooking, recipe http://ift.tt/2mtj9ge

Standard
pie, Pineapple Pie, Recipe

Pineapple Pie

Ingredients
    Pineapple
  • 6 cups cut-up pineapple (2 medium)
  • 1 cup sugar
  • 2 tablespoons rum
  • Pastry
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • Filling and Topping
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon butter or margarine
  • 1 package (8 oz) cream cheese, softened
Instructions
  1. In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours.
  2. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  3. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  4. Heat oven to 425ºF. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  5. Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of pie plate.
  6. Roll other round of pastry into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of foil to prevent excessive browning during baking.
  7. Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking.
  8. In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie.

Pineapple Pie

pie, Pineapple Pie, Recipe

via simple cooking, recipe http://ift.tt/2fnAyEv

Standard
Recipe

Cheese and Prosciutto Stuffed Chicken Breasts

ingredients
  • 2 boneless chicken breast halves
  • ¼ cup spreadable garlic and herb cream cheese
  • 4 thin slices prosciutto
  • 2 tbsp chopped oil packed sun-dried tomatoes
  • 6-12 basil leaves, depending on size
  • 2 tbsp olive oil
  • salt and pepper to taste
instructions
  1. Preheat oven to 350 F degrees.
  2. Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
  3. Spread ½ of the cream cheese on each chicken breast. Scroll down for step pictures. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
  4. Heat the olive oil in a oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides.
  5. Place skillet in oven and bake chicken for an additional 40 to 45 minutes, until chicken is cooked through.
  6. Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breasts. To double the recipe simply double all the ingredients.
nutrition information
Serving size: 252g Calories: 419 Fat: 15.5g Saturated fat: 5.0g Unsaturated fat: 0.0g Trans fat:0.0g Carbohydrates: 2.4g Sugar: 1.9g Sodium: 800mg Fiber: 1.4g Protein: 64.0gCholesterol: 169mg

Cheese and Prosciutto Stuffed Chicken Breasts

Recipe

via simple cooking, recipe http://ift.tt/2ejkNA2

Standard
Christmas, Recipe

CHRISTMAS TREE CREAM CHEESE DANISH

CHRISTMAS TREE CREAM CHEESE DANISH

An easy last-minute recipe to serve for breakfast on Christmas morning is this delicious Christmas tree cream cheese danish. Your family is going to love this!

INGREDIENTS:


  • 1 can of refrigerated crescent rolls.
  • 4 ounces cream cheese; softened
  • 1 can of cherry pie filling; you will not use all of it.
  • 1/3 cup sugar
  • 1 teaspoon vanilla
For the Glaze:

  • 1/3 cup powdered sugar
  • 2 tsp. milk

INSTRUCTIONS:


  1. Combine the glaze ingredients together until smooth and set aside until the danish is baked and cooled.
  2. Open the package of crescent rolls, but do not separate them. Using a serrated knife, slice them into 12 equal pieces. Using your thumb or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside. Arrange the crescent circles into the shape of a Christmas tree.
  3. lace a small spoonful of the cream cheese mixture into the center of each crescent circle. Then place a small spoonful of the cherry pie filling on top.
  4. Bake in a preheated 350 degree oven for 18 – 20 minutes.
  5. Let cool and drizzle with the glaze.

CHRISTMAS TREE CREAM CHEESE DANISH

Christmas, Recipe

via simple cooking, recipe http://ift.tt/2evc0Gr

Standard
pizza, Recipe

Cauliflower Pizza: Easy, Delicious and Guilt-Free

Cauliflower Pizza: Easy, Delicious and Guilt-Free
 
Easy, Delicious and Guilt-free Cauliflower Pizza
Ingredients
  • 2½ cups grated cauliflower
  • ½ teaspoon garlic powder
  • ½ dried oregano
  • ½ dried Italian Seasoning
  • ½ crushed chili pepper (optional)
  • ¼ cup shredded Parmesan cheese
  • ¼ cup grated mozzarella cheese
  • 1 egg, slightly beaten
  • Pizza sauce
Instructions
  1. Preheat oven to 425
  2. Grate the cauliflower head using a cheese grater or pulse in a food processor until you see rice-like bits.
  3. Microwave the grated cauliflower in a bowl for 6 minutes. After microwaved, place cauliflower in a fine mesh strainer and use a spatula to press out any liquid in the cauliflower. THIS IS AN IMPORTANT STEP! You can also use a cheese cloth or paper towels to finish getting the rest of the liquid out.
  4. Preheat oven to 425
  5. Move cauliflower to a bowl and fluff with a fork. Add garlic power, Parmesan cheese, Italian seasoning and oregano. Mix well. Add one egg and stir until completely mixed.
  6. Place your “dough” on a cookie sheet that has been sprayed with non-stick cooking spray and pat out to about ¼ inch or slightly bigger. Making sure the layer is even.
  7. Bake for about 15-20 minutes. Make sure the top is starting to brown before removing it.
  8. Remove from the oven and add desire toppings, return to oven and broil until cheese is melted.
  9. Let rest for a couple minutes before serving

Cauliflower Pizza: Easy, Delicious and Guilt-Free

pizza, Recipe

via simple cooking, recipe http://ift.tt/2emsthB

Standard
Halloween, Pumpkin Cookie, Recipe

Pumpkin Cookie Butter Truffles


Ingredients

For the truffles:

3 ounces (85 grams) cream cheese, at room temperature
2 tablespoons powdered sugar
1/3 cup (75 grams) pumpkin puree
1 3/4 cup (175 grams) Speculoos cookie crumbs (from about 23 cookies)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

For coating:

16 ounces (454 grams) chocolate (any kind), finely chopped
1 tablespoon coconut oil or shortening
Crushed Speculos cookies

Directions

In the bowl of a food processor, combine all filling ingredients. Pulse until well blended.
Line a rimmed baking sheet with parchment paper. Scoop the mixture into balls about 1-inch in diameter. I like to use this cookie scoop.
Place the cookie balls in the freezer until well chilled, at least 1 hour or up to 1 day.
When cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth. Do not overheat.
Drop each cookie ball into melted chocolate, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and decorate as desired. Repeat with the remaining cookie balls.

RECIPE RUNDOWN

Taste: Like pumpkin spice heaven with the added delight of cookie butter! It’s all your fall food dreams in one bite-sized ball.
Texture: The chocolate coating is hard and crunchy, while the inside is soft and creamy.
Ease: Very easy! No baking or chocolate tempering involved. However, dipping anything in chocolate is bound to get a little messy.
Pros: Delightful chocolate coated morsels.
Cons: Messy to make and hands-on.

Pumpkin Cookie Butter Truffles

Halloween, Pumpkin Cookie, Recipe

via simple cooking, recipe http://ift.tt/2cCiJfj

Standard