DAILY RECIPE AUGUST 28TH: TEXAS CAVIAR

Texas Caviar

2 (14 oz.) can ( drained) black-eyed peas 1 med. green bell pepper, chopped
1 (15 0z.) can (drained) white hominy 2 cloves garlic, crushed
2 med. tomatoes,chopped 1/2 cup chopped parsley
4 green onions,chopped 1 (8 0z.) bottle Italian dressing

Combine all ingredients, cover and marinate in refrigerator at least 2 hours
Serve with tortilla chips. (Cilantro may be subsituted for parsley)

BUFFALO CHICKEN BURGERS

BUFFALO CHICKEN BURGERS


Serves 4.

Vegetable oil, for drizzling
1 pound ground chicken
1 teaspoon poultry seasoning
1 Tabelsoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's Red Hot( I used wing sauce)
Crusty rolls, split
1/2 cup sour cream, reduced-fat sour cream, or Ranch dressing
1/4 cup blue cheese crumbles
salt and freshly ground black pepper
leaf lettuce

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poultry seasoning, grill seasoning, garlic, scallions, and celery. Mix the burgers and form into 4 1-inch-thick patties.

Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side (I think I did less - about 4-5 minutes). Remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on bun bottoms. In a small bowl, mix the sour cream or Ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.

DAILY RECIPE AUGUST 22ND: ASIAN PULLED PORK SANDWICHES

Asian Pulled Pork Sandwiches


Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering. We like to enjoy it southern style: with a bit of COLE Slaw tucked right in the sandwich for added crunch.


1/2 cup low-sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder
4 pounds boneless Boston butt pork roast, trimmed of fat and cut into 2 inch chunks (you can substitute beef brisket)
10 buns


Step 1
Add everything but the meat and buns to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours.

Step 2
When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks.

Step 3
Return the meat to the cooker, stir it into the remaining sauce, and then serve it on the buns. If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.

Step 4
Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving. Serves 10.

DAILY RECIPE AUGUST 21ST: ASIAN PASTA SALAD WITH THAI PEANUT DRESSING

Asian Pasta Salad With Peanut Dressing



Ingredients

1 1/4 lb. Corksscrew pasta, cooked "al dente"
1/2 cup Cucumber, peeled, seeded, thinly sliced
1/4 cup Red bell peppers, seeded, thinly sliced
1/4 cup Green bell peppers, seeded, thinly sliced
1/4 cup Red onion, thinly sliced
1/3 cup Tomato, thinly sliced
1/4 cup Scallions, minced
1 tsp. Parsley, chopped
1 T. Cashews, chopped, chopped
Pinch of Red chili flakes (optional)
Salt to season
Fresh ground black pepper to season
Fresh cilantro sprigs to garnish
Peanut Dressing
2 tsp. Creamy peanut butter
1/2 tsp. Whole grain mustard
2 tsp. Soy sauce
1 T. Sugar
2 tsp. Rice wine vinegar
1 tsp. Red wine vinegar
2 tsp. Fresh cilantro, minced
1/4 tsp. Fresh ginger, minced
1/3 cup Salad oil
Salt to season
Fresh ground black pepper to season
Method
Prepare Peanut Dressing by combining ingredients and mixing well. Adjust seasoning and reserve. Prepare pasta and salad ingredients, combine in a large bowl. Add enough Peanut Dressing to lightly coat pasta and vegetables. Season with salt and pepper, toss. Incorporate more dressing if needed. For service, place on chilled plates or transfer to a well-chilled platter and garnish with fresh cilantro sprigs. Serve immediately.

Makes 4 - 6 Servings

DAILY RECIPE AUGUST 16TH: CHICKEN FAJITA SALAD WRAPS

Chicken Fajita Salad Wraps

Try a complete and tasty dinner all bundled up in a wrap. Chipotle chiles and a twist of citrus are the flavor secrets.
Prep Time: 35 min
Total Time: 35 min
Makes: 8 wraps

13 Ratings
2 Reviews Chipotle-Lime Dressing
1 cup ranch dressing
1 tablespoon lime juice
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon grated lime peel
Wraps
3 cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 cups thinly sliced iceberg lettuce
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, cooked, cooled
1 small tomato, seeded, chopped (1/3 cup)
1 cup shredded Monterey Jack cheese (4 oz)
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
Old El Paso® Thick 'n Chunky salsa, if desired
Sour cream, if desired
1. In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
2. To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

BIG NEWS

I just had to share my news with all of you. My recipe I entered in the cuisinart contest is now in the finals, I made the top 3 and I will know soon if it won, Im so very excieted, Even if I dont win Im so happy I made the top 3

DAILY RECIPE: AUGUST 11TH BLUE CHEESE BURGERS

Blue Cheese Burgers

Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 2 Hours 25 Minutes
Servings: 12


"These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor. Patties can also be broiled."
Ingredients:
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce 1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns

Directions:
1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

DAILY RECIPE AUGUST 5TH: NEW YORK STYLE PIZZA:FROM SERIOUC EATS

New York-Style White Pizza
Posted by Kerry Saretsky, December 19, 2008 at 4:00 PM



White Pizza. Photograph by The Pizza Review


Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If I am presented with a slice, or see it in a window or among the pizza pies at the pizzeria, I will eat it. If you feel the same way, then this quintessential white pizza recipe can turn your oven into your favorite New York corner pizza place.

My only edits would be that if you're really craving a white pie, buy the dough at the best local pizzeria near you, as this dough takes a day to be ready. Also, most pies I've seen have mozzarella on top, as well as ricotta, so you could always adapt and add a bit of that as well.

New York-Style White Pizza
Adapted from American Pie, by Peter Reinhart.

- makes one 12-inch pizza -

Ingredients
1 New York-Style Pizza Dough ball, 12 ounces (recipe follows, or buy from your local pizzeria)
Unbleached high-gluten or bread flour, cornmeal, or semolina flour for dusting peel
1 1/2 cups ricotta cheese
1/4 teaspoon salt
1/4 teaspoon dried or chopped fresh thyme
1/8 teaspoon coarsely ground black pepper
1/2 cup White Sauce (recipe follows)
1 tablespoon chopped fresh flat-leaf parsley

Procedure
1. Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour. Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.

2. In a bowl, stir together the ricotta, salt, thyme, and pepper. Spread the White Sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread the ricotta mixture evenly over the White Sauce.

3. Carefully slice the pizza from the peel onto the baking stone. It should take about 12 minutes to make. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be bubbling and just beginning to caramelize. The underside of the crust should be brown and crisp, not white and soft.

4. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for recrisping.

New York-Style Pizza Dough
Ingredients
5 cups (22 1/2 ounces) unbleached high-gluten or bread flour
1 1/2 tablespoons sugar or honey
2 teaspoons table salt or 3 1/2 teaspoons kosher salt
1 1/2 teaspoons instant yeast
3 tablespoons olive oil or vegetable oil or solid vegetable shortening
1 3/4 cups room-temperature water (70°F)

Procedure
1. With a large metal spoon, stir together all the ingredients into a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on a low speed for 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.

2. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.

3. The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and relax the gluten.

White Sauce
- makes about 1/2 cup -

Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 clove garlic, minced
1/4 cup heavy cream
1/2 teaspoon minced fresh thyme or marjoram
Salt and freshly ground black pepper

Procedure
1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.

2. Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Let cool completely before using.

Daily recipe August 4th: FROZEN LEMONADE SQUARES

Frozen Lemonade Squares

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Rate Recipe Prep Time: 20 min Total Time: 4 hr 20 min Makes: 9 servings What You Need!9 HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups) 1/3 cup margarine or butter, melted 1 qt. (4 cups) frozen vanilla yogurt, softened 6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed 1/2 cup thawed COOL WHIP LITE Whipped Topping Make It!
MIX graham crumbs and margarine; press onto bottom of 9-inch square pan.

BEAT yogurt and concentrate with mixer until well blended; spread over crust.

FREEZE 4 hours or until firm. Serve topped with COOL WHIP.
Kraft Kitchens TipsSize-WiseLooking for a special treat? Try a serving of this frosty lemon dessert.Special ExtraServe this refreshing dessert topped with fresh raspberries.NoteEmpty the remaining lemonade concentrate into small pitcher. Stir in 1-1/2 cans water. Refrigerate until ready to serve ove ice in tall glasses.