Monday, November 16, 2009

Breakfast Pizza from Chef Mickey's

From: Chef Mickey's, Contemporary Resort

I recently came across a recipe book i have from Disney they shows you how to make all of your favorite recipes from Disney! So I decided weekly i would try a bunch of them! Decided to start with breakfast!

Breakfast Pizza from Chef Mickey's, Contemporary Resort

1 12" Boboli

2 large eggs

1/2 cup coarsely shredded/grated mozzarella cheese 1/2 cup coarsely shredded/grated Provolone cheese 1 cup coarsely shredded/grated Cheddar cheese

1/4 cup heavy cream salt and pepper to taste

Preheat oven to 375 degrees. Place Boboli on baking sheet.
In a medium bowl blend the cheeses together.
In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.
Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.
Cut into pizza wedges.

Grilled Mexican Chicken Burgers

From: Betty Crocker Website

I've been on a huge recipe kick lately! Was looking for some holiday recipes a few months ago when i came across this Chicken Burgers! Easy, fast and so yummy! Add any toppings you wish!

Grilled Mexican Chicken Burgers
Taco seasoning jazzes up chicken burgers topped
in Mexican style with guacamole, cheese and
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings

1 lb ground chicken or turkey
1 package (1 oz) Old El Paso® taco seasoning mix
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns, split
1/4 cup guacamole
1/4 cup Old El Paso® Thick 'n Chunky salsa
1. Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture
into 4 patties, about 3/4 inch thick.
2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until
thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last
2 minutes of cooking.
3. Place patties on bottoms of buns; top with guacamole, salsa and tops of buns.

Panzanella Stoup

From Rachael Ray

I've made a few Panzanella recipes lately and saw this on Rachael's website. Decided to give it a try! Has a great flavor to it and i'm definately looking forward to my leftover tomorrow ! I like the recipe the way it is but my husband thought something was missing. Next time i was thinking of maybe adding some cananelli beans! I'll keep you posted on how that comes out!

Panzanella Stoup
2 tablespoons extra-virgin olive oil (EVOO)
3 yellow bell pepper, chopped
1 large, softball-size onion, chopped
2 cloves garlic, grated or finely chopped
1/4 cup balsamic (eyeball it)
1 quart chicken stock (use vegetable to make it vegetarian)
1 28-ounce can crushed tomatoes
3 to 4 cups bread ends from freezer
Salt and black pepper
10 basil leaves, torn
Parmigiano Reggiano, for passing
Yields: 4 servings
Place a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until the
veggies start to get tender.
Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble.
Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes,
stirring every now and then. Let the soup thicken –- when you can stick a spoon in it, it's done!
Taste and re-season with salt and pepper. To serve, garnish each


Sunday, November 15, 2009

Mini Meatball Soup

from: Rachael Ray - 30 minute meals episode - "Italian Lunch Counter"

3 tablespoons extra-virgin olive oil
1/4 pound pancetta, diced (omitted)
1 medium-large onion, chopped
3 cloves garlic, grated or finely chopped
2 heads escarole, chopped
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
3 cups water
1 pound ground beef, pork and veal, meat loaf mix (I just used chop meat)
1 large egg
2 handfuls bread crumbs
Splash milk
A handful grated Parmigiano-Reggiano, plus some to pass at table
1 teaspoon fennel seeds
1/2 teaspoon allspice (omitted)
A handful fresh parsley leaves, finely chopped
1 cup mini penne or ditalini pasta (i used ditalini)
1 lemon, zested, for garnish

In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

Neopolitan Baked Ziti

From: Rachael Ray

I got this recipe from one of Rachael's 30 Minute shows. Looked like something a little different to try then a normal baked ziti! IT WAS DELISH! I've made this a few times now and and it get better everytime! Has become one of my favorite recipes! Enjoy!

1 pound ziti with lines
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, chopped
4 cloves garlic, grated or minced
1 28-ounce can whole plum tomatoes (look for ones from San Marzano)
4 to 5 leaves basil, torn
Salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 fresh or dried bay leaf
Freshly grated nutmeg
1 large ball fresh mozzarella, diced
1/4 cup (a handful) grated Parmigiano Reggiano


Preheat oven to 400F

Place a large pot of water over high heat and bring up to a boil to cook ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.

While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes.

Add the tomatoes and smash them up into small pieces with a potato masher or with the back of spoon. Add the basil and season with some salt and pepper. Bringu p to a bubble and simmer for 15 minutes.

Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, sitr to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season and some salt, pepper and a couple grates of nutmeg. Bring up to to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.

Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated parmigiano over the top, transfer to the oven and bake for 25-30 minutes.

Sandwich's for Wine Festival

We went to the annual Allaire State Park Wine and Jazz Festival once again! It was sooooo much fun! This year i decided to pack a cooler with lots of yummy sandwich's! I made 3 different sandwich's - a Ham Sandwich, a Turkey Sandwich and a Chicken Salad sandwich. Since my husband is obsessed with Boars Head, you'll see that a lot in my blog.
Ham Sandwich:
Boars Head Honey Maple Ham
Boars Head Vermont Chedder Cheese
Ken's Steakhouse Honey Mustard Sauce (my favorite)
Turkey Sandwich:
Boars Head Oven Roasted Turkey
Stove Top Stuffing
Cranberry Sauce
Cranberry Mayo
To make cranberry mayo, combine mayo and cranberry sauce from the can. Add a little salt and pepper and let sit for about 1-2 hours to let the flavor form.
And then there is the plain old Costco Chicken Salad Sandwich! They were all delish! Don't really have a recipe for them but they are sandwich's! Be creative :-)
Note: if you are going to keep them in the fridge for awhile, i would make sure the rolls you are using are soft.

Brushetta Chicken Bake


I'm finally posting all of my recipes i've been making for awhile now :-) Love casserole dishes and this is one of my favorites!


1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese


1. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
2. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
3. Top with stuffing. Bake 30 min. or until chicken is done.

Red Wine Risotto

Recipe courtesy of Giada De Laurentiis from Everyday Italian

Love this recipe! Hint, the more red wine you add the brighter red the risotto gets. I made it with peas and without, the pictures just happen to be without the peas! Very hearty flavor! One of my favorite risotto recipes!


3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper


Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

Monday, July 13, 2009

Polynesian Burgers


James is always on a burger kick so i love looking for burger recipes. I found this recipe when i bought Lawry's Teriyaki Marinade with Pineapple Juice. We have used it on chicken a million times! So i went to the website and found these burgers! Honestly, no ketchup needed! They were really good! I used onion rolls to give it a little flavor kick and it worked :-)


1 pound lean ground beef (or turkey, chicken if you wish)
1/2 cup Lawry's Teriyaki Marinade with Pineapple juice, divided
1 cup finely chopped bell pepper ( i used red)
4 pineapple slices
4 hamburger rolls, toasted ( i used onion rolls)


1. mix ground beef, 1/2 cup of the marinade and bell pepper in medium bowl until well blended. Shape into 4 patties.

2. Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through. Meanwhile, broil or grill pineapple slices 1 to 2 minutes per side or until golden brown. Brush burgers and pineapple slices with remaining 1/4 cup marinade while cooking.

3. Serve burgers on toasted rolls with pineapple slices.

I served mine with sweet potato fries :-)

Monday, June 22, 2009

Panzanella Salad

This was also part of my Father's Day Menu :-) Came out amazing. The dressing is nice and light and has a great taste to it!!! Everyone enjoyed this (and I even have leftovers for today)!! Enjoy!!!

Recipe Courtesy of Barefoot Contessa

 3 tablespoons good olive oil
 1 small French bread or boule, cut into 1-inch cubes (6 cups) ( I used the Rosemary and Olive Oil Loaf from Costco - so good!)
 1 teaspoon kosher salt
 2 large, ripe tomatoes, cut into 1-inch cubes
 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick ( I used a normal cucumber)
 1 red bell pepper, seeded and cut into 1-inch cubes
 1 yellow bell pepper, seeded and cut into 1-inch cubes
 1/2 red onion, cut in 1/2 and thinly sliced
 20 large basil leaves, coarsely chopped
 3 tablespoons capers, drained ( I omitted)

For the vinaigrette:
 1 teaspoon finely minced garlic
 1/2 teaspoon Dijon mustard
 3 tablespoons Champagne vinegar
 1/2 cup good olive oil
 1/2 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes,
or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes
and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for
the flavors to blend.

Frozen Banana Split

This was the dessert that I decided to make for Father's Day. I had asked my father what he wanted for dessert and he told me a Banana Split. So i took it upon myself to find a different recipe for it! By the way.... IT WAS SOOO YUMMY! Just an fyi... the bananas freeze pretty good so its a good idea to take it out of the freezer maybe a 1/2 hr before serving so they soften a little bit.

Recipe courtesy of Paula Deen

 24 (3.5-ounce) ice-cream sandwiches, unwrapped
 6 medium bananas, peeled and thinly sliced
 1 (12.25-ounce) jar hot-fudge sauce
 1 (10-ounce) jar maraschino cherries, drained and finely chopped
 1 (8-ounce) package milk chocolate covered toffee bits, divided (i omitted this)
 1 (12.25-ounce) jar butterscotch ice-cream topping (not a fan of butterscotch so i used caramel)
 1 (8-ounce) container frozen nondairy whipped topping, thawed

Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.

Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom,
cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce
over bananas. Top with cherries and 1/2 of the toffee bits ( i omitted) and pour butterscotch (I used Caramel )evenly on
top. Layer with remaining ice cream sandwiches and spread whipped topping over
sandwiches; sprinkle with remaining toffee bits ( I chose to sprinkle with walnuts on 1/2 in case anyone did not like them instead of the toffee bits).

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares
and serve.

Monday, June 8, 2009

Spring Asparagus Risotto!!

I really love Risotto Recipes so i'm always looking for something to new to make with it. I picked up Cooking Light to find some healthier alternatives to my normal recipes. Came across this recipe and decided to give it a try! It was sooooo YUMMY!!! LOVED IT! Hope you enjoy it as well!

Cooking Light - April 2009 Issue

4 Cups (1 inch) slices asparagus, divided
3 Cups Fat Free, Less-Sodium Chicken Broth, divided
1 1/2 Cups Water
1 Tablespoon Butter
2 Cups Chopped Onion (about 1 large)
2 Cups Uncooked Arborio rice or Other Medium-Grain Rice
1/2 Cup Dry White Wine
1 Cup Grated Parmigiano-Reggiano Cheese, divided
1/4 Cup Heavy Whipping Cream
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper

Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth, combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.

Stir in 3/4 cup cheese, cream, salt and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.

Yield: 8 Servings

Tuesday, March 3, 2009

Polynesian Glazed Meatballs

I was looking for something to make with my Chicken Meatballs that I got from Costco the other day. I was surfing and ran across this and it looked yummy... Guess what, IT WAS!!! My husband loved it and it was so easy and quick to make. Great for weeknight cooking! I think the Chicken Meatballs made the dish so yummy... Enjoy!

Recipe from:


1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs (I used chicken meatballs from Costco)
2 cups instant white rice, uncooked ( I used Brown Rice)

Make It:
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.