Sep 8, 2010

Chicken Saltimbocca Crepes

These are Perfect for a party! Fill and coat crepes ahead of time and refrigerate. Heat them just before serving.



Chop  the Tomatoes

slice the mozzarella cheese
Chop the chicken

Get out sliced ham.

Now it's time to put them together! Place cooked crepe, brown side down, on board.

Arrange slice of ham on each crepe;

then cheese,
chopped chicken,

and tomato.

Sprinkle with seasoned salt.

Fold over right and left sides of crepe


Dip rolled crepes in butter, then in bread-crumb mixture.

 Arrange in the pan and bake at 350°F 




Chicken Saltimbocca Crepes
 Fill and coat crepes ahead of time and refrigerate. Heat them just before serving.

  • 10 thin slices cooked ham
  • Seasoned salt
  • 5 slices mozzarella cheese, halved (about 6-oz.)
  • 10 cooked crepes
  • 1 cup chopped cooked chicken
  • 1 small tomato or Cherry Tomatoes, finely chopped 
  • Seasoned salt
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup melted butter or margarine

Place one slice of ham and half slice cheese on each crepe. Top with chicken and tomato. Sprinkle with seasoned salt. Fold over right and left sides of crepe and roll up. Combine Parmesan cheese with bread crumbs. Dip rolled crepes in butter, then in bread-crumb mixture. Heat in shallow baking pan at 350°F 177°C) for 20 to 25 minutes.  Makes 10 crepes.


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Sep 7, 2010

Home Made Cinnamon Bread

This bread is soo good. This is all that was left by the time I remembered to take a picture!

The butter melting with the milk.


the yeast starting to foam


The sugar and eggs.


Add the flour and mix until combined.


If dough is overly sticky, add 1/4 cup flour.


Now I'm expecting this little ball of dough to double in size. So I put it on top of the freezer.
1, I'm not tall enough to see up there so I wont worry about watching it.
2, it's warm up there.


Yes! the yeast worked!




Roll into a neat rectangle no wider than the loaf pan you’re going to use.


Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough.


roll dough, keeping it tight and contained. Pinch seam to seal. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.


smear a little egg with milk, over the top. Bake for 40 minutes.


Remove from the pan and allow to cool.


Slice and serve.

Homemade Cinnamon Bread
• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• 1/3 cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• 1/3 cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions
Melt butter with milk. Heat until very warm, but don’t boil.
Allow to cool until still warm to the touch, but not hot.

Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

In the bowl, mix sugar and eggs until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat until combined.
Add the other half and beat until combined.
knead dough for ten minutes. If dough is overly sticky, add 1/4 cup flour.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil,
then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider
than the loaf pan you’re going to use, and about 18 to 24 inches long.
Smear with 2 tablespoons melted butter.
Mix sugar and cinnamon together,
then sprinkle evenly over the butter-smeared dough.
Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan.
Cover with plastic wrap and allow to rise for 2 hours.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve,
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Spicy Dill Quick Pickles

If you still have Cucumbers or any vegetables these Fresh Refrigerator Pickles are really good.
We no longer have any of these pickles.
The PickleNinjas ate them. 

Pack vegetables into  clean glass jars

 Put dill and garlic in the bottom of the jars and get out the chilies


Tuck the chilies between the cucumber slices.

Combine the salt, sugar, vinegar, coriander and garlic.

Pour the brine over the vegetables.
Add enough water to keep the vegetables submerged.



Spicy Dill Quick Pickles
Ingredients
  •          Vegetables
  •           3 tablespoons kosher salt
  •           2 tablespoons sugar
  •           1 1/4 cups distilled white vinegar (5 percent acidity)
  •           2 tablespoons coriander seeds
  •           6 large garlic cloves, halved
  •           red or green hot chilies, halved lengthwise or whole
  •           16 dill sprigs

Directions

   1. Pack vegetables and dill into glass jars. combine the salt, sugar, vinegar, coriander and garlic. Stir until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chilies between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.
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