Adapted from Skip To My Lou
1 cup pimento-stuffed green olives
1/2 cup drained kalamata olives
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower
florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil (I omitted)
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
To Make Olive Salad: In food processor, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer ‘bottom half’ of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace ‘top half’ on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
For the bread, try my recipe for No Knead Bread
Monday, February 23, 2009
Wednesday, February 18, 2009
Chicken Noodle Caserole
From: The Cutting Edge of Ordinary
1 package of egg noodles
6 tablespoons butter
½ small onion, chopped
1-10 oz package of mushrooms, sliced
¼ cup flour
2 garlic cloves, minced
3 cups low sodium chicken broth
1 - 16 ounce container of sour cream
4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
1 teaspoon chopped parsley
1 teaspoon fresh chopped thyme
salt and pepper
Topping
2 tablespoons butter, melted
1 cup breadcrumbs (I used Panko)
½ cup Parmesan cheese, grated
1 teaspoon fresh chopped parsley
Preheat the oven to 350.
Bring water to a boil and cook noodles until al dente. Drain and set aside in colander.
Melt 2 tablespoons of better in a sautee pan over medium heat. Add the onions and cook until lightly browned, about 5 minutes. Add the mushrooms, ½ teaspoon salt and some pepper. Cook until most of the water has evaporated out of the mushrooms. Stir in the remaining 4 tablespoons of butter and let it melt.
Add the flour and stir until it becomes lightly browned, about 2 minutes.
Add the garlic and cook about 30 seconds.
Gradually whisk in broth and sour cream. Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken.
Stir in the chicken, noodles, parsley & thyme. Season with salt and pepper if desired.
Transfer the filling into a greased 3-quart baking dish while you prepare the topping.
To make the topping:
Mix all the topping ingredients in a bowl and sprinkle on top of the casserole.
Bake until browned and bubbly, about 30 minutes. Let cool for about 5 minutes before serving.
1 package of egg noodles
6 tablespoons butter
½ small onion, chopped
1-10 oz package of mushrooms, sliced
¼ cup flour
2 garlic cloves, minced
3 cups low sodium chicken broth
1 - 16 ounce container of sour cream
4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
1 teaspoon chopped parsley
1 teaspoon fresh chopped thyme
salt and pepper
Topping
2 tablespoons butter, melted
1 cup breadcrumbs (I used Panko)
½ cup Parmesan cheese, grated
1 teaspoon fresh chopped parsley
Preheat the oven to 350.
Bring water to a boil and cook noodles until al dente. Drain and set aside in colander.
Melt 2 tablespoons of better in a sautee pan over medium heat. Add the onions and cook until lightly browned, about 5 minutes. Add the mushrooms, ½ teaspoon salt and some pepper. Cook until most of the water has evaporated out of the mushrooms. Stir in the remaining 4 tablespoons of butter and let it melt.
Add the flour and stir until it becomes lightly browned, about 2 minutes.
Add the garlic and cook about 30 seconds.
Gradually whisk in broth and sour cream. Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken.
Stir in the chicken, noodles, parsley & thyme. Season with salt and pepper if desired.
Transfer the filling into a greased 3-quart baking dish while you prepare the topping.
To make the topping:
Mix all the topping ingredients in a bowl and sprinkle on top of the casserole.
Bake until browned and bubbly, about 30 minutes. Let cool for about 5 minutes before serving.
Antipasto Squares
From: The Cutting Edge of Oridinary
2 large packages Pillsbury Crescent Rolls
1/4 lb ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tablespoons grated cheddar cheese
Dash pepper
Dijon Mustard, for dipping
Lightly spray a 9 x 13 pan with cooking spray. Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the little perforations. Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces. One note - try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.In a medium bowl add eggs, cheese, pepper and Mrs. Dash. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 25 minutes at 350 degrees or until top is golden brown. Let cool a bit before cutting into squares so the cheese does not ooze out the sides. Serve warm or room temperature. Dip in Dijon Mustard or your favorite Italian dressing.
2 large packages Pillsbury Crescent Rolls
1/4 lb ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tablespoons grated cheddar cheese
Dash pepper
Dijon Mustard, for dipping
Lightly spray a 9 x 13 pan with cooking spray. Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the little perforations. Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces. One note - try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.In a medium bowl add eggs, cheese, pepper and Mrs. Dash. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 25 minutes at 350 degrees or until top is golden brown. Let cool a bit before cutting into squares so the cheese does not ooze out the sides. Serve warm or room temperature. Dip in Dijon Mustard or your favorite Italian dressing.
Jalapeno Popper Dip
From: Big Red Kitchen
2- 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chili's (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted
In a food processor add cream cheese, mayonnaise, Mexican cheese, green chili's, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter) 2-quart casserole dish. In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.
2- 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chili's (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted
In a food processor add cream cheese, mayonnaise, Mexican cheese, green chili's, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter) 2-quart casserole dish. In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.
Corn Chowder
From: Good 2B Me
1/3 cup butter
1/2 onion, chopped
1 clove garlic, minced
3/4 cup flour
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
3 large potatoes, cooked, peeled and cubed (I used 2-1/2 lbs. Yukon Gold potatoes and cubed them small enough to cook in the soup)
1 lb. bacon, cooked and crumbled
1 large package frozen sweet corn, thawed
4-1/2 cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, shredded
1 cup sour cream
In a large saucepan melt butter over medium heat. Add onion and garlic; sauté onion until it is clear. Add chicken broth.
Whisk in flour, salt and pepper. Stir until smooth. While stirring, gradually add milk.
Add in potatoes, bacon, corn and parsley flakes.
Continue to heat over medium to low heat, stirring frequently until chowder has thickened, about 30 minutes.
Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.
Serve in hollowed out bread bowls.
1/3 cup butter
1/2 onion, chopped
1 clove garlic, minced
3/4 cup flour
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
3 large potatoes, cooked, peeled and cubed (I used 2-1/2 lbs. Yukon Gold potatoes and cubed them small enough to cook in the soup)
1 lb. bacon, cooked and crumbled
1 large package frozen sweet corn, thawed
4-1/2 cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, shredded
1 cup sour cream
In a large saucepan melt butter over medium heat. Add onion and garlic; sauté onion until it is clear. Add chicken broth.
Whisk in flour, salt and pepper. Stir until smooth. While stirring, gradually add milk.
Add in potatoes, bacon, corn and parsley flakes.
Continue to heat over medium to low heat, stirring frequently until chowder has thickened, about 30 minutes.
Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.
Serve in hollowed out bread bowls.
Cousin Jack Pasties
From La Fuji Mama
Medium Rich Pie Crust
3 cups flour
1 tsp. salt
1 c. shortening
ice water, as needed
1. In a large bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in half the shortening until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas.
2. Add ice water a little at a time, toss gently and push to the side of the bowl. Repeat until all the flour is moistened. Knead the pastry lightly with fingertips until the pastry cleans the bowl. Form pastry into 2 flat rounds, wrap tightly in plastic wrap and chill 30 minutes.
Filling
Grind, measure and mix together:
1 1/2 cup raw potatoes
1 cup raw carrots
1/2 cup raw turnips
3/4 cup raw onions1
1/2 lbs. hamburger
1/4 tsp. pepper
1 1/2 tsp. salt
Assembling the pasties:
1. Preheat oven to 400 degrees Fahrenheit.
2. Pat out 1 round of pastry on a lightly floured surface, then use a lightly floured rolling pin to roll out dough into a rough 11-inch square about 1/8-inch thick. (It does not have to be perfect!) Using a knife cut the dough into 4 pieces.
3. Place a scoop of the filling (1/8th of the mixture) in the center of each of the 4 pieces. Pull the sides of the pastry up around the filling and pinch on top, forming a ball. Prick tops to allow steam to escape.
4. Repeat steps 2 and 3 with second round of pastry. Place pasties on baking sheets and bake in oven for one hour. Serve with ketchup, chili sauce or gravy.
Medium Rich Pie Crust
3 cups flour
1 tsp. salt
1 c. shortening
ice water, as needed
1. In a large bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in half the shortening until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas.
2. Add ice water a little at a time, toss gently and push to the side of the bowl. Repeat until all the flour is moistened. Knead the pastry lightly with fingertips until the pastry cleans the bowl. Form pastry into 2 flat rounds, wrap tightly in plastic wrap and chill 30 minutes.
Filling
Grind, measure and mix together:
1 1/2 cup raw potatoes
1 cup raw carrots
1/2 cup raw turnips
3/4 cup raw onions1
1/2 lbs. hamburger
1/4 tsp. pepper
1 1/2 tsp. salt
Assembling the pasties:
1. Preheat oven to 400 degrees Fahrenheit.
2. Pat out 1 round of pastry on a lightly floured surface, then use a lightly floured rolling pin to roll out dough into a rough 11-inch square about 1/8-inch thick. (It does not have to be perfect!) Using a knife cut the dough into 4 pieces.
3. Place a scoop of the filling (1/8th of the mixture) in the center of each of the 4 pieces. Pull the sides of the pastry up around the filling and pinch on top, forming a ball. Prick tops to allow steam to escape.
4. Repeat steps 2 and 3 with second round of pastry. Place pasties on baking sheets and bake in oven for one hour. Serve with ketchup, chili sauce or gravy.
Not your Mama's Potato Soup
From one of my FAV blogs, La Fuji Mama
4 cups peeled and diced potatoes
2 stalks celery, diced
1 onion, finely chopped
1 cup diced cooked ham
1 quart chicken stock
2 tablespoons chicken bouillon granules
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
8 slices bacon, cooked to a crisp
crumbled goat cheese, finely sliced green onions, salt, and pepper--for garnishing
1. Combine the potatoes, celery, onion, ham and chicken stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, as not to allow lumps to form, until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Top each bowl of soup with one slice of crumbled bacon, a tablespoon (or more!) of crumbled goat cheese, some sliced green onions, and salt and pepper to taste. Take a bite . . . swoon . . . enjoy!
4 cups peeled and diced potatoes
2 stalks celery, diced
1 onion, finely chopped
1 cup diced cooked ham
1 quart chicken stock
2 tablespoons chicken bouillon granules
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
8 slices bacon, cooked to a crisp
crumbled goat cheese, finely sliced green onions, salt, and pepper--for garnishing
1. Combine the potatoes, celery, onion, ham and chicken stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, as not to allow lumps to form, until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Top each bowl of soup with one slice of crumbled bacon, a tablespoon (or more!) of crumbled goat cheese, some sliced green onions, and salt and pepper to taste. Take a bite . . . swoon . . . enjoy!
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