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.