Cheesy Pizza Dip Recipe

This cheesy pizza dip went over well when I made it the other night.  It’s pretty simple to make and was a nice addition to supper.

Ingredients

• 1 lb (16 oz) of Velveeta cheese, cut into 1/2 inch cubes
• 1 tomato, chopped
• 20 pepperoni slices, chopped (I used my Slap Chop)

Directions

1. Combine ingredients into microwaveable bowl.
2. Microwave for 4-5 minutes or until the cheese is completely melted, stirring every two minutes.
3. Serve with breadsticks, pizza bread, or cut up fresh vegetables.

You can also drizzle it over hot baked potatoes, cooked pasta, or rice for a easy cheese sauce.

Source: Kraft Foods: Busy Family Recipes

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Grilled Chicken Breasts Stuffed With Herb Butter Recipe

This went over very well with the family…

Ingredients

• 4 tablespoons ( 1/2 stick) butter, softened
• 2 tablespoons chopped fresh tarragon, basil, chives or other herb
• 4 bone-in chicken breasts
• Salt and freshly ground black pepper
• Extra virgin olive oil as needed
• Lemon wedges for serving.

Directions

1. Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
2. With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
3. When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Source: The New York Times

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Three Ways to Keep Grilled Chicken Moist

From the New York Times

The simplest way to keep breast meat moist and make it flavorful is to put fat and flavor inside — to stuff it. At its simplest, this means cutting a slit in bone-in chicken breasts and spreading a little butter or drizzling a little olive in the incision, an undemanding task that improves the meat’s flavor and texture immensely. When you mix the butter with fresh tarragon, basil, chives, roasted garlic or whatever other flavoring you like, you upgrade the results significantly.

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Toasted Steak Sandwich Recipe

I made this recipe last night while my brother-in-law was over for supper.  It was a big hit and I thought I would post it here.

Ingredients

• 1 pound of top round steak
• 2 tbsp lemon juice.
• 1 tsp crushed garlic
• salt and pepper
• 1 tbsp oil
• butter for spreading
• 10 slices toasted bread
• 2 large onions, thinly sliced.  Have a little oil on hand as well.
• Steak sauce of choice.

Directions

1. Cut the steak into 4 or 5 pieces and pound with a meal mallet unti thin.  Place in a non-metallic container.  Mix the lemon juice, garlic, salt, pepper, and oil together and pour over the steaks.  Turn to coat both sides and marinate for 30 minutes at room temperature or longer in the refrigerator.
2. Soften the butter and spread and spread a think coating on both sides of the bread if desired, mix a little garlic into the butter.
3. Heat barbecue and grilling rack until hot.  Place onions on a griddle, toss and drizzle with a little oil as they cook.  When beginning to soften, push to one side and turn occasionally with tongs.  Place toast on hotplate and cook until golden on both sides.  Place steaks on grilled rack and cook for 2 minutes on each side.
4. Assemble sandwiches while food cooks: place steak and ions on one slice of toast.  Top with a squirt of steak sauce and close with a second slice of toast.

Variation

You can also adapt this recipe to make a good Philly Cheesesteak sandwich.  Grill equal amounts of mushrooms, green bell peppers and tomatoes with onions.  Then combine vegetables with grilled meat.  Spit a fresh Italian roll and fill with the mixture, topping steak with American or provolone cheese and garnish with pizza sauce instead of steak sauce), hot or sweet peppers or pickles.

Source: Now You’re Cookin’: Barbecue

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Pierogi (Perogy) Pizza Recipe

Ingredients

• 6 slices bacon, diced
• 1 onion, chopped
• 2 cups (500 mL) cooked potatoes, diced
• 1½ cups (375 mL) cheddar cheese, shredded
• salt and pepper to taste
• 1 12inch (30 cm) pizza crust

Directions

• Preheat the oven to 425°F (220°C).
• In a medium skillet, cook the diced bacon over medium heat just until the fat begins to melt. Add the chopped onion and cook, stirring frequently, until the bacon is crisp and browned and the onion is golden — about 8 to 10 minutes. Add the diced potatoes and cook, stirring, for another minute or two. Season to taste with salt and pepper, remove from heat and let cool slightly.
• Sprinkle about half of the shredded cheese over the pizza crust. Spread the potato mixture evenly over the cheese, then sprinkle the rest of the cheese over the potatoes.
• Bake for 20 to 25 minutes, or until the crust is lightly browned on the bottom, the cheese is melted, and the potatoes are sizzling.

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Panini and Cheese Sandwich Recipe

Ingredients

• 4 Havarti cheese slices
• 4 Swiss cheese slices
• 4 Sourdough bread slices (1/2 inch thick)
• 2 tbsp. Butter, melted
• 1/2 tsp. Finely chopped fresh rosemary (or 1/8 tsp., 0.5 mL, dried, crushed)
• Cayenne pepper, sprinkle
• Salt, sprinkle
• Pepper, sprinkle
• 2 tbsp. Grated Parmesan cheese

Directions

1. Arrange havarti and Swiss cheese on 2 bread slices. Cover with remaining bread slices.
2. Combine next 5 ingredients in small bowl. Brush 1 tbsp. over tops of sandwiches.
3. Sprinkle with 1 tbsp. Parmesan cheese. Press down lightly. Preheat barbecue to medium. Place sandwiches on greased grill, cheese-side down. Place a baking sheet with bricks or heavy weights over sandwiches. Close lid. Cook for about 3 minutes until golden. Brush tops of sandwiches with remaining butter mixture. Sprinkle with remaining Parmesan cheese. Press down lightly. Turn. Place baking sheet with weight over sandwiches. Close lid. Cook for about 3 minutes until cheese is melted and bread is golden. Transfer to cutting board. Cut each sandwich in half. Makes 4 panini.

Source: Everyday Barbecuing by Jean Pare

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Grilled Chicken Fajitas Recipe

Ingredients

• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tsp Dijon mustard
• 1 Garlic clove, minced.
• 1 tsp Ground cumin
• 1/2 tsp Cayenne pepper
• 1 lb boneless, skinless chicken thighs
• 1 large red pepper, quartered
• 1 large yellow pepper, quartered
• 1 medium red onion, quartered
• 4 Whole-wheat flour tortillas
• 1/2 cup light sour cream
• 1/2 cup salsa
• 1/4 chopped green onion

Directions

1. Preheat gas barbecue to medium-high.  Combine first six ingredients in small bowl.
2. Arrange next four ingredients on greased grill.  Brush with olive oil mixture.  Cook for about 12 minutes, turning occasionally and brushing with remaining oil mixture, until peppers and onions are softened and internal temperature of chicken reaches 170 degrees Celsius.  Transfer to plate.  Cover with foil and let stand for 5 minutes.  Cut chicken, peppers, and onions into strips.  Transfer to bowl.
3. Arrange chicken and vegetables down center of each tortilla.  Add remaining three ingredients.  Fold up bottoms.  Fold in sides, leave top ends open.  Serves 4.

Source: 30 Minute Diabetic Cooking by Jean Pare

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