Thursday, May 16, 2013

Asparagus and Parmesan Cream Pastry

1 sheet frozen puff pastry dough
1 pound fresh asparagus spears
1 (8 ounce) package PHILADELPHIA
Cream Cheese, softened
1/2 cup grated Parmesan cheese
5 fresh basil leaves, chopped
3 tablespoons fresh lemon juice
1 pinch sea salt
2 tablespoons olive oil
2 tablespoons shaved Parmesan cheese
1. Preheat oven to 400 degrees F.
2. Remove pastry dough from freezer and let thaw for 10 minutes.
3. While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
4. In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
5. Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
6. Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
7. Bake for 18 to 22 minutes until pastries are golden brown.
8. Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.

Friday, April 19, 2013

BBQ Chicken Calzones Recipes

4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

Wednesday, April 3, 2013

Italian Sausage Market Meatloaf

1 (19.76 ounce) package Johnsonville®
Mild Italian Sausage, decased
1 pound ground beef or turkey
3/4 cup chili sauce
1/4 cup water
3/4 cup rolled oats
1 egg, lightly beaten
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 small sweet red bell pepper, finely
1 small onion, finely chopped
1 cup fresh or defrosted frozen corn
1 cup fresh baby spinach leaves
3 slices Provolone cheese
1. Preheat the oven to 350 degrees F. In a large bowl, combine 1/2 cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Add the decased sausage and the ground turkey or beef. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9X5x3" loaf pan.
2. Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about 1/2 inch away from the edges. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges.
3. Bake uncovered for 50 minutes. Spread the remaining 1/4 cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165 degrees F. About 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing.

Sunday, March 31, 2013

Honey Glazed Ham Recipe

1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Monday, March 18, 2013

Crab and Swiss Melts

1 (8 ounce) package cream cheese,
1 cup cooked crabmeat
1 clove garlic, chopped
salt and pepper to taste
hot pepper sauce to taste
4 thick slices Italian bread, cut in half
1 1/2 cups shredded Swiss cheese
1 tablespoon chopped fresh parsley for
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Beat the cream cheese in a medium bowl until fluffy. Mix in crab, garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss cheese. Place on a baking sheet.
3. Bake for 10 to 15 minutes in the preheated oven, until the cheese has melted and browned slightly. Sprinkle with parsley, and serve.

Tuesday, February 26, 2013

Kickin' Turkey Club Wrap

4 (6 inch) flour tortillas
1/2 (8 ounce) tub PHILADELPHIA Spicy
Jalapeno Cream Cheese Spread
4 lettuce leaves
8 slices OSCAR MAYER Deli Fresh
Smoked Turkey Breast
4 slices OSCAR MAYER Bacon, cooked,
1 avocado, sliced
1/2 red pepper, sliced into thin strips
1. Spread tortillas with cream cheese.
2. Top with remaining ingredients; roll up.

Friday, February 8, 2013

Hot Tamale Pie Recipes

cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix
(such as Jiffy®)
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese,
4 ounces shredded Monterey Jack
cheese, divided
8 ounces frozen corn, thawed
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spray a 9x13-inch casserole dish with cooking spray.
3. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
4. Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
5. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
6. Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
7. Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
8. Bake in the preheated oven for 50-60 minutes, until golden brown.