Photo Credit: http://www.onelovelylife.com/

Chicken Florentine Puffs

Original Recipe: http://www.onelovelylife.com/?p=3777

Ingredients:

•     2 sheets puff pastry, thawed and rolled out
•     2 cups cooked chicken, cubed or shredded
•     1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
•     1 roasted red pepper, diced
•     4oz cream cheese, softened
•     1c gruyere, grated
•     2-3 Tbsp fresh basil (or 2 tsp dried)
•     ¼ tsp garlic powder
•     ¼ tsp salt
•     ¼ tsp pepper
•     1 egg
•     1 Tbsp water
•     parmesan cheese (optional, for garnish)

Directions:

1. In a large bowl, combine chicken, spinach, red pepepr, cream cheese, gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in.
2. Make an egg wash by beating egg with water.
3. Roll out puff pastry. Slice each sheet into 4 pieces (for 8 squares total). Divide filling among the 8 squares. For each puff, place filling in the center. Brush the edge of one half with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal. Brush the top of the puff with egg wash and sprinkle with a bit of fresh parmesan, if using. Make 2-3 small slits in the top to allow steam to escape during baking.
4. Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment).
5. Bake at 400 degrees for 15-18 minutes, or until golden.
6. and place in the center. Brush the edge of one half with egg wash. Fold each square in half diagonally to form a triangle. Press down edges with a fork to seal.

Notes

*To re-heat frozen puffs: place on a baking sheet lined with parchment and bake at 400 degrees 15-18 minutes or till heated through.

Photo Credit: http://traceysculinaryadventures.blogspot.com/

Soft Pretzel Bites

Original Recipe: http://traceysculinaryadventures.blogspot.com/2010/02/soft-pretzel-bites.html

Ingredients:

• 1 1/2 cups warm water (about 110 F)
• 2 tablespoons light brown sugar
• 1 package (2 1/4 teaspoons) active dry yeast (I used instant)
• 3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
• 2 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour
• 3 quarts water
• 3/4 cup baking soda
• 1 whole egg, beaten with 1 tablespoon cold water
• coarse sea salt

Directions:

1. On low speed, mix the water, sugar, yeast, and butter in the bowl of a stand mixer fitted with the dough hook until combined. Let sit for 5 minutes.
2. Add the salt and 4 1/2 cups of the flour and mix on low speed until combined.  Increase the speed to medium (I don't put my mixer above 2 when kneading dough so I just kept it there) and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour 1 tablespoon at a time, until the dough clears the sides of the bowl.  Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands.
3. Spray a bowl with cooking spray (or oil with with vegetable oil), add the dough and turn to coat.  Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat the oven to 425 F.  Spray two baking sheets liberally with cooking spray.
5. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
6. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.  Roll each piece into a long rope measuring about 22 inches.  Cut the dough into one inch pieces to make pretzel bites.  Boil the pretzel bites in the water solution in batches of about 10-15 for 30 seconds.  Remove with a large slotted spoon and place the pretzel bites on the prepared baking sheets, making sure they aren't touching.  Brush the tops with the egg wash and season liberally with the salt.  Place into the oven and bake for 15 to 18 minutes, or until golden brown.
7. Remove to a cooling rack and let rest 5 minutes before eating.

Photo Credit: http://iadorefood.com/

Four Cheese Spinach Dip

Original Recipe: http://iadorefood.com/recipes/four-cheese-spinach-dip-kelseys-style/

Ingredients:

•     8 Ounce of cream cheese (room temp)
•     1 Teaspoon of garlic powder
•     1/3 Cup freshly grated Parmesan cheese
•     2 Tablespoon freshly grated Romano cheese
•     2 Tablespoon very finely chopped red bell pepper
•     2 green onion (scallion) white and green finely chopped
•     1 Cup of wilted fresh baby spinach, squeezed dry and chopped (or frozen and thawed)
•     1/2 Cup grated medium Cheddar cheese
•     a pinch of cayenne and paprika

Directions:

1. Preheat oven to 400 degrees F.
2. Mix cream cheese, garlic powder, parmesan, romano, cayenne and paprika with hand or stand mixer on medium until softened and well mixed.
3. Add the red peppers and the scallions and mix on med-low until just incorporated.
4. Add spinach and mix on low until just incorporated.
5. Transfer mixture to a small ovenproof dish and top with cheddar. Bake for 15 - 18 minutes or until bubbling around the edges.
6. Remove from oven and allow to set for 5 - 7 minutes before serving. Serve with fried or baked pita wedges and tortilla chips (nachos).

Photo Credit: http://www.justataste.com

Cheesy Garlic Bread

Original Recipe: http://www.justataste.com/2011/05/cheesy-garlic-bread/

Ingredients:

• ½ cup (1 stick) butter, softened
• 1 cup shredded Asiago cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup mayonnaise
• 1 bunch scallions, chopped, green and white parts divided
• 2 cloves garlic, minced
• 1 loaf French bread

Directions:

1. Preheat the oven to 350ºF.
2. In a bowl, combine the softened butter, Asiago cheese, Monterey Jack cheese, mayonnaise, white parts of the chopped scallions and minced garlic. Stir until thoroughly combined.
3. Split the loaf of bread in half lengthwise and spread both sides with the cheese mixture.
4. Bake the bread for 7 minutes then place it under the broiler just until golden brown, about 3 minutes.
5. Top the bread with the green parts of the chopped scallions, cut it into slices and serve.

Photo Credit: http://www.annies-eats.com

Baked Southwestern Egg Rolls

Original Recipe: http://www.annies-eats.com/2010/03/05/baked-southwestern-egg-rolls/

Ingredients:

•     2 cups frozen corn, thawed
•     1 (15 oz.) can black beans, rinsed and drained
•     1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
•     2 cups shredded Mexican cheese blend
•     1 (4 oz.) can diced green chiles, drained
•     4 green onions, chopped
•     1 tsp. ground cumin
•     ½ tsp. chili powder
•     1 tsp. salt
•     ½ tsp. pepper
•     ¼ tsp. cayenne pepper
•     1 package egg roll wrappers (about 24 total)

Directions:

1. In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
2. Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Photo Credit: http://www.the-girl-who-ate-everything.com

Individual Seven-Layer Dips

Original Recipe: http://www.the-girl-who-ate-everything.com/2011/12/individual-seven-layer-dips.html

Ingredients:

• 1 (16 ounce) can refried beans
• 1 (1 ounce) package taco seasoning
• 1 cup guacamole
• 1 (8 ounce) container sour cream
• 1 cup chunky salsa or pico de gallo
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, diced
• 1/2 bunch of green onions, sliced
• 1 (2.25 ounce) can of sliced olives, drained
• 8 (9 ounce) plastic tumblers
• tortilla chips

Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.

Directions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here’s how the layers are assembled:
Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Photo Credit: http://joelens.blogspot.com

Spanakopita Bites

Original Recipe: http://joelens.blogspot.com/2010/09/spanakopita-bites.html

Ingredients:

• 1 Tablespoon vegetable oil
• 1 small onion, chopped
• 3 green onions, chopped
• 10 ounces frozen chopped spinach. thawed and squeezed dry
• 4 to 6 ounces domestic feta cheese, crumbled
• 1 cup cottage cheese
• 1 egg
• Salt and pepper to taste
• 1 pound phyllo, thawed
• 8 tablespoons butter (1 stick), melted
• 2 tablespoons vegetable oil

Directions:

1. Preheat oven to 375 degrees
2. Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
3. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
4. Combine the remaining butter and oil and set aside until ready to use.
5. Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.
6. Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.
7. Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.

Photo Credit: http://blogs.babble.com

Garlic & Mozzarella Wontons

Original Recipe: http://blogs.babble.com/family-kitchen/2011/10/26/garlic-cheese-wontons

Ingredients:

•     4 ounces fresh mozzarella
•     2 teaspoons minced garlic (fresh or the sort in the jar)
•     fresh ground pepper
•     12 wonton wrappers
•     1 cup of your favorite marinara sauce

 

Directions:

Place small pieces of fresh mozzarella cheese onto wonton wrappers. Sprinkle a small amount of minced garlic and a bit of cracked pepper over the cheese. Moisten the edges of each wonton wrapper with a bit of water. Press the edges together to for a triangle-shaped wonton. Gently transfer the wontons into a pan of coconut oil heated to medium heat. Cook wontons on both sides, until golden brown. Remove from heat and serve immediately with your favorite marinara sauce.

Photo Credit: http://foodfamilyfinds.com

Parmesan Crusted Fried Mashed Potato Cakes

Original Recipe: http://foodfamilyfinds.com/parmesan-crusted-fried-mashed-potato-cakes-recipe/

Ingredients:

•     2 cups buttered mashed potatoes, thick
•     ¼ cup Crisco vegetable shortening
•     1 cup Original Club Crackers, finely crumbled
•     ¼ cup grated Parmesan cheese
•     1 tablespoon dried parsley flakes
•     2 eggs

Directions:

1. Heat shortening in a large skillet over medium heat.
2. In a small dish, whisk eggs until smooth, set aside.
3. On a plate, mix cracker crumbs, Parmesan cheese and parsley, set aside.
4. Form about 2 tablespoons of chilled mashed potatoes into a ball. If your mashed potatoes aren’t thick, add a bit of flour to the them.
5. Roll mashed potato ball in the egg wash.
6. Roll mashed potato ball in the crumb mixture and slightly flatten into a patty.
7. Cook each potato cake for about 1 – 2 minutes on each side until golden brown.
8. Drain excess oil on the potato cakes on a paper towel before serving warm.

Photo Credit: http://blogchef.net

Crab Rangoons

Original Recipe: http://blogchef.net/how-to-cook-chinese-food/

Ingredients:

• 12 ounces of cream cheese (at room temperature)
• 50 wan ton wrappers
• 1 cup imitation crab meat (or canned)
• 2 green onions (minced)
• ¼ teaspoon garlic powder
• ½ teaspoon soy sauce
• 1 egg (beaten)
• oil (for frying)

 

Directions:

1. In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
2. In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
3. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
4. Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.

Photo Credit: http://blogs.babble.com/

Mozzarella Pesto Panini

Original Recipe: http://blogs.babble.com/family-kitchen/2011/08/08/real-food-fast-perfect-mozzarella-pesto-panini/

Ingredients:

• 2 pieces rustic country bread
• 2 slices of fresh mozzarella, sliced thin
• 2 tablespoons fresh pesto
• 1 teaspoon butter

Directions:

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

 Photo Credit: http://www.the-girl-who-ate-everything.com

Grilled Bruschetta Chicken

Original Recipe: http://www.the-girl-who-ate-everything.com/2009/04/grilled-bruschetta-chicken.html

Ingredients:

• 4 small boneless skinless chicken breast halves
• 1/2 cup KRAFT Sun-Dried Tomato dressing, divided
• 2 tomato, finely chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Directions:

1. Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
2. Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
3. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

Photo Credit: http://traceysculinaryadventures.blogspot.com

Creamy Baked Chicken Taquitos

Original Recipe: http://traceysculinaryadventures.blogspot.com/2011/03/creamy-baked-chicken-taquitos.html

Ingredients:

• 3 oz cream cheese, softened
• 1/4 cup salsa verde
• juice of 1/2 lime
• 1 teaspoon chile powder
• 1/2 teaspoon ground cumin
• pinch cayenne pepper
• 1/2 teaspoon onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped scallions
• 2 cups cooked and shredded chicken
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 8-12 (6-inch) corn tortillas

Directions:

1. Preheat oven to 425 F.  Spray a rimmed baking sheet with cooking spray.
2. In a large bowl, stir together the cream cheese, salsa, lime juice, chile powder, cumin, cayenne pepper, onion powder, garlic, parsley, scallions, and 1/4 teaspoon kosher salt.  Add the chicken and cheeses and stir until evenly distributed.  Season the mixture to taste with salt and pepper.
3. Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel.  Microwave for 25 seconds, or until the tortillas are soft and pliable.  Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with the remaining tortillas and filling.
4. Spray the taquitos with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes, or until the tortillas are crisp and golden.  (I loved them served with sour cream!)

Photo Credit: http://blogchef.net

Pork Egg Rolls

Original Recipe: http://blogchef.net/how-to-cook-chinese-food/

Ingredients:

• 1 lb ground pork
• 1 package egg roll wraps
• 1 bag shredded cabbage and carrot mix
• 1 tablespoon oil
• ¼ cup sugar
• ½ cup rice vinegar
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic powder
• 1 egg (beaten, for sealing)
• Oil (for frying)

Directions:

1. Fry ground pork in a little oil until the pork is completely browned. Drain and set aside.
2. In a large bowl combine cabbage and carrot mixture, cooked ground pork. Season with 1 tablespoon of oil, sugar, vinegar, salt, pepper, and garlic powder.
3. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the beaten egg on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
4. Deep fry egg rolls in batches until golden brown. Drain on paper towels.

Photo Credit: http://www.fromaway.com

Chick-fil-A Copycat Chicken Sandwiches

Original Recipe: http://www.fromaway.com/cooking/chick-fil-a-copycat-chicken-sandwiches

Ingredients:

•     2 skinless, boneless chicken breasts
•     Kosher salt and ground pepper
•     1 teaspoon paprika
•     Peanut oil, for frying
•     1 egg
•     1/2 cup milk
•     3/4 cup all purpose flour
•     1/4 cup whole-wheat flour
•     1 tablespoon dry milk
•     1 tablespoon powdered sugar
•     1/4 teaspoon baking soda
•     1/4 teaspoon dry mustard
•     1 sour pickle, cut into eight slices
•     4 soft hamburger buns, split
•     3 tablespoons unsalted butter, softened

Directions:

1. Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
2. In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
3. Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
4. Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

Photo Credit: http://www.fromaway.com

Light Rye Hamburger Buns

Original Recipe: http://www.fromaway.com/cooking/light-rye-hamburger-buns

Ingredients:

•     1 cup warm water
•     2 1/2 teaspoons yeast
•     2 tablespoons sugar
•     1/2 cup medium rye flour
•     1/2 cup mashed potato flakes
•     2 cups (9 ounces) bread flour
•     1 1/2 teaspoons kosher salt
•     2 tablespoons olive oil

Directions:

1. Combine water, yeast, and sugar in bowl of standing mixer. Cover loosely with plastic wrap, and let sit for 15 minutes or until frothy. Add rye flour and potato flakes, mix well by hand, cover, and set aside for another 15 minutes. Add bread flour and kosher salt. Using dough hook, mix on medium speed until dough comes together and cleans the sides of the bowl, about four minutes. Add olive oil, and keep mixing until dough becomes smooth and elastic, about 6-8 minutes more. Cover, and set aside in warm place until doubled in size (approximately one hour). Lightly flour your work surface, and sprinkle cornmeal on a baking sheet. Quickly knead doubled dough by hand, and divide into 8 equal pieces. Roll each piece into a ball, and then flatten each ball; each disc should be about 3/4 as big as you would like your finished bun to be. Don’t flatten them too much. Place discs of dough onto baking sheet, cover loosely in plastic, and set aside for a second rise in a warm place.
2. The second rise can take anywhere from 30 minutes to two hours, depending on how warm your kitchen is. Keep an eye on them; when they’re almost the diameter and height you want for your finished bun, they’re ready for the oven. Bake at 375 for 20 minutes, or until golden brown all over. Transfer buns to a wire rack and cover with a clean dishtowel until completely cool, before slicing and serving.

Photo Credit: http://www.annies-eats.com

Chicken Gyros

Original Recipe: http://www.annies-eats.com/2009/06/02/chicken-gyros/

Ingredients:
For the tzatziki:

• 16 oz. plain yogurt (not nonfat, if possible)
• 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
• 2-3 cloves garlic, pressed through a garlic press (or finely minced)
• 1 tsp. white wine vinegar
• Salt and pepper
• Squeeze of fresh lemon juice
• Extra virgin olive oil

For the chicken:

• 4 cloves garlic, smashed
• Juice of 1 lemon
• 2 tsp. red wine vinegar
• 2 tbsp. extra virgin olive oil
• 2 heaping tbsp. plain yogurt
• 1 tbsp. dried oregano
• Salt and pepper
• 1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

To assemble:

• Pita bread
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin

Directions:

1. To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
2. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
4. Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
5. Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

 Photo Credit: http://www.annies-eats.com

Whole Wheat Pita Bread

Original Recipe: http://www.annies-eats.com/2010/04/20/whole-wheat-pita-bread/

Ingredients:

• 2¼ tsp. instant yeast
• 1 tbsp. honey
• 1¼ cups warm water (105˚-115˚ F), divided
• 1½ cups bread flour, divided
• 1½ cups whole wheat flour, divided
• ¼ cup extra-virgin olive oil
• 1 tsp. salt
• Cornmeal, for sprinkling

Directions:

1. In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
2. Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
3. Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.
4. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.
5. Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.  I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

*As always, anything mixed in a stand mixer can be mixed by hand.

 Photo Credit: http://penniesonaplatter.com

Ham & Cheese Pretzel Bites

Original Recipe: http://penniesonaplatter.com/2010/01/08/ham_cheese_pretzel_bites/

Ingredients:

•     1 package (1/4 oz) active dry yeast (or instant yeast)
•     2 Tablespoons plus 1 teaspoon packed brown sugar, divided
•     1/4 cup warm water (110-115 degrees F)
•     1 cup warm milk (110-115 degrees F)
•     2 1/2 to 3 cups flour
•     1/2 cup finely chopped ham (about 3 ounces)
•     1/2 cup shredded cheese of choice (I used cheddar)
•     6 cups water
•     4 teaspoons baking soda
•     4 Tablespoons unsalted butter, melted
•     1-2 Tablespoons coarse salt

Directions:

1. Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
2. Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
3. Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
4. Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.
5. Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400?F.
6. Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
7. Bake until puffed and golden-brown, about 15 minutes.
8. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.

Photo Credit: http://joelens.blogspot.com

Toasted Ravioli with Marinara Sauce

Original Recipe: http://joelens.blogspot.com/2010/04/toasted-ravioli-with-marinara-sauce.html

Ingredients:

• 2 tablespoons whole milk
• 1 egg
• 3/4 cup Italian seasoned bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• salt & pepper to taste
• 1/2 (25 ounce) package frozen cheese ravioli, thawed
• 2 cups vegetable oil for frying
• 1 tablespoon grated Parmesan cheese
• Marinara sauce for dipping (recipe below)

Marinara Sauce:

• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine

Directions:
Toasted Ravioli:

1. Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Marinara Sauce:

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally. Leftovers are great to use over pasta and can also be frozen.