PW Grilled Chicken & Pineapple Quesadilla

Ingredients

8 whole Flour Tortillas

Butter Or Margarine

2 cups Grilled Pineapple, Sliced

3 whole Boneless, Skinless Chicken Breasts

Salt And Pepper, to taste

3 cups Monterey Jack Cheese, Grated

1 whole Jalapeno, Sliced

Cilantro

3 Tablespoons Barbecue Sauce

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

feta spread – htipiti

8  oz  feta

2  T olive oil

1 T lemon juice

1  t finely  chopped pepperonici salad peppers

1  t  minced  garlic

1 t  chopped  fresh oregano

1/4 t  crushed red pepper

1/8  t  black pepper

mix in food  processor 6 or  8 times until well combined.

chill 2hours  before serving

8  oz  feta2  T olive oil1 T lemon juice1  t finely  chopped pepperonici salad peppers1  t  minced  garlic1 t  chopped  fresh oregano1/4 t  crushed red pepper1/8  t  black pepper
mix in food  processor 6 or  8 times until well combined.chill 2hours  before serving

Chocolate Peanut Butter Torte

Ingredients:

For the crust:

32 Oreo cookies, finely processed into crumbs

5 1/3 tbsp. unsalted butter, melted and cooled

Small pinch of salt

For the crunch:

1 1/4 cups salted peanuts, finely chopped, divided (for the filling, crunch and topping)

1/2 cup mini chocolate chips

2 tsp. sugar

1/2 tsp. espresso powder

1/4 tsp. ground cinnamon

Dash of ground nutmeg

For the filling:

2 cups heavy cream

1 1/4 cups confectioners’ sugar, sifted

12 oz. cream cheese, at room temperature

1 1/2 cups creamy peanut butter (not natural)

2 tbsp. whole milk

For the topping:

1/2 cup heavy cream

4 oz. bittersweet chocolate, finely chopped

Directions:

To make the crust, preheat the oven to 350 degrees F.  Butter a 9-inch springform pan and place it on a baking sheet.  Combine the Oreo crumbs, melted butter and salt in a small bowl.  Toss with a fork to moisten all of the crumbs.  Press into a thin layer covering the bottom and sides of the springform pan.  Freeze the crust for 10 minutes.  Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.

To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg.  Toss with a fork to mix and set aside.

To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks.  Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks.  Scrape the cream into a separate bowl and refrigerate until needed.

Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth.  Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.

Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse.  Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.  Scrape the mousse into the crust, mounding and smoothing the top.  Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.

To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water.  Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.  Bring the 1/2 cup of cream to a full boil.  Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

Pour the ganache over the torte, smoothing with a metal icing spatula.  Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes.  When the ganache is firm, remove the sides of the springform pan.  Refrigerate until ready to serve.

ATK Perfect Chocolate Chip Cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Makes 16 cookies

1 3/4 cups unbleached all-purpose flour  (8 3/4 ounces)

1/2 teaspoon baking soda

14 tablespoons unsalted butter  (1 3/4 sticks)

1/2 cup granulated sugar  (3 1/2 ounces)

3/4 cups packed dark brown sugar  (5 1/4 ounces) (see note)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks (see note)

3/4 cup chopped pecan  or walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

mocha pudding cake

ingredients:

1 cup flour

1 cup sugar, divided

1/4 cup plus 1 tbsp. unsweetened cocoa

2 tsp. baking powder

1/4 tsp. salt

1/2 cup 1% lowfat milk (i use skim and it works the same)

3 tbsp. vegetable oil

1 tsp. vanilla extract

PAM cooking spray

1 cup boiling water

1 cup plus 2 tbsp lowfat vanilla ice cream (we went the heavy route and used starbucks mocha frappuccino ice cream. heaven.)

directions:

follow them exactly as written.

combine flour, 2/3 cup sugar, 1/4 cup cocoa, baking powder, and salt in a bowl; stir well. combine milk, oil, and vanilla in a separate bowl; add to dry ingredients, stir well. spoon batter into 8″ square baking dish coated in PAM.

combine remaining 1/3 cup sugar and remaining 2 tbsp. cocoa. sprinkle over batter.

pour 1 cup boiling water over batter. DO NOT STIR. bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in the center. serve warm with ice cream.

yield: 9 servings.

*before sprinkling the remaining sugar and cocoa over the batter, i like to add a nice layer of chocolate chips. just gives it a little extra that i LOVE.

melissa crock pot sweet pork

1 pork loin 2.5-3lbs

3/4 c brown sugar

2 can green chilies

1 packet taco seasoning

3/4 bottle of salsa

pinch of dried onion

1/2 c water

4-5 hours.  shred.  1 hour

serve with queso blanco, avacados and corn tortillas fried in oil.

1 pork loin 2.5-3lbs3/4 c brown sugar2 can green chilies1 packet taco seasoning3/4 bottle of salsapinch of dried onion1/2 c water
4-5 hours.  shred.  1 hour
serve with queso blanco, avacados and corn tortillas fried in oil.

Bayless Crunchy Tomatillo-Avocado Salsa

8 ounces (about 4 medium) tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
Hot green chiles to taste (roughly 2 small serranos or 1 small
jalapeño), stemmed and roughly chopped
1 ripe avocado, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Salt
Directions

Roughly chop half of the tomatillos and scoop them into a food
processor with the cilantro and green chiles. Measure in 1/4 cup
water and process to a slushy, coarse puree. Roughly chop half the
avocado, add it to the processor and pulse until it is incorporated
into the salsa. Scrape into a serving dish. Scoop the onion into a
small strainer and rinse under cold water. Add to the salsa. Finely
chop the remaining tomatillos and add them, too. Finally, chop the
remaining avocado into 1/4-inch pieces and stir them into the salsa.
Taste and season with salt, usually about 3/4 teaspoon.

Alternative Method: Put all the tomatillos (quartered), cilantro and
chiles through a meat grinder to chop them (no water necessary), then
stir in finely chopped avocado and rinsed onion.

PW Mexican Layer Dip

Ingredients
1 can Refried Beans
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
¾ cups Grated Sharp Cheddar Cheese
1 cup Sour Cream
1 cup Guacamole
¾ cups Monterey Jack Cheese
1 can Black Olives
1 cup Pico De Gallo

Preparation Instructions
Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.
The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.
Enjoy!

Pico de Gallo and Guacamole
Ingredients
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
½ whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
_____
FOR THE GUACAMOLE:
3 whole Avacados
Pico De Gallo
Lime Juice
Salt To Taste
Preparation Instructions
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

PW Chicken Parmigiana

Ingredients

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat

½ cups All-purpose Flour

Salt And Pepper, to taste

½ cups Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Chopped

4 cloves Garlic, Minced

¾ cups Wine (white Or Red Is Fine)

3 cans (14.5 Oz.) Crushed Tomatoes

2 Tablespoons Sugar

¼ cubes Chopped Fresh Parsley

1 cup Freshly Grated Parmesan Cheese

1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

PW Basic Mexican Rice

Ingredients

2 Tablespoons Canola Oil

½ whole Large Onion, Chopped

3 cloves Garlic, Minced

2 cups Long Grain Rice

1 can Rotel (10 Ounce)

1 can Whole Tomatoes (14.5 Ounce)

2 cups Low Sodium Chicken Broth (more If Needed)

1 teaspoon Cumin (more To Taste)

1 teaspoon Kosher Salt

Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic.

Stir constantly, making sure the rice doesn’t burn.

Cook over low heat for 3 minutes.

Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes.

Finally, add broth and bring to a boil.

Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.