Garlic Cheese Sticks with Marinara

I am not a football kind of gal, but I know the Superbowl is coming up & a lot of people get together for that, so I thought I better share something to eat since I totally flaked out last year on some good party grub.  

This is totally a man's type of snack.  My husband even asked around his office what kind of recipe the men would like to make for the Superbowl.  The census was in & these Garlic Cheese Sticks won!  Now the homemade marinara is optional, because obviously if the wife is not fixing the snacks, & the husband is, we want something simple for him to do right?  So opening up & heating a can of your favorite spaghetti sauce is acceptable, but I do have to say that the sauce is fairly quick & easy & freezes well too, so you might consider it.

Garlic Cheese Sticks with Marinara

Recipe by: Amber (Dessert Now, Dinner Later!)

Garlic Cheese Sticks

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 1/2 cups flour, plus extra for dusting
• 2 Tbsp margarine, softened
• 3/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp parsley
• 1 cup mozzarella

Marinara

• 1 Tbsp Extra Virgin Olive Oil
• 1/3 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 (28oz) can crushed tomatoes
• 1 (6oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp dried parsley
• 1 Tbsp sugar (to cut the acidity of the tomatoes)

1. In a medium sized bowl, dissolve yeast & sugar into warm water.  Let mixture sit 5 minutes until it bubbles up.
2. Add 1/2 tsp salt & 1 1/2 cups flour.  Using a spoon give 50 good stirs until the mixture balls up & doesn't stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside of the bowl & put the dough back in.  Cover with a towel & let rise for 30 minutes or until double in size.
3. Meanwhile prepare the marinara:  Heat oil in a large saucepan.  Saute onion & garlic 1-2 minutes or until soft & fragrant.  De-glaze pan with chicken broth.  Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar.  Stir & let simmer for 30 minutes.
4. Spray a pizza pan with pan-coating & turn the dough out onto the greased pan.  Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about 1/4" thin.  
5. Spread the softened margarine on top of the dough.  Sprinkle with garlic powder, kosher salt, & parsley.  Then sprinkle with mozzarella cheese.
6. Bake at 425*F for 11-12 minutes.  Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce.  Enjoy!

Serves 8.  *Freeze any leftover sauce for spaghetti later because it makes a lot!

I am not a football kind of gal, but I know the Superbowl is coming up & a lot of people get together for that, so I thought I better share something to eat since I totally flaked out last year on some good party grub.  

This is totally a man's type of snack.  My husband even asked around his office what kind of recipe the men would like to make for the Superbowl.  The census was in & these Garlic Cheese Sticks won!  Now the homemade marinara is optional, because obviously if the wife is not fixing the snacks, & the husband is, we want something simple for him to do right?  So opening up & heating a can of your favorite spaghetti sauce is acceptable, but I do have to say that the sauce is fairly quick & easy & freezes well too, so you might consider it.

Garlic Cheese Sticks with Marinara

Recipe by: Amber (Dessert Now, Dinner Later!)

Garlic Cheese Sticks

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 1/2 cups flour, plus extra for dusting
• 2 Tbsp margarine, softened
• 3/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp parsley
• 1 cup mozzarella

Marinara

• 1 Tbsp Extra Virgin Olive Oil
• 1/3 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 (28oz) can crushed tomatoes
• 1 (6oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp dried parsley
• 1 Tbsp sugar (to cut the acidity of the tomatoes)

1. In a medium sized bowl, dissolve yeast & sugar into warm water.  Let mixture sit 5 minutes until it bubbles up.
2. Add 1/2 tsp salt & 1 1/2 cups flour.  Using a spoon give 50 good stirs until the mixture balls up & doesn't stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside of the bowl & put the dough back in.  Cover with a towel & let rise for 30 minutes or until double in size.
3. Meanwhile prepare the marinara:  Heat oil in a large saucepan.  Saute onion & garlic 1-2 minutes or until soft & fragrant.  De-glaze pan with chicken broth.  Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar.  Stir & let simmer for 30 minutes.
4. Spray a pizza pan with pan-coating & turn the dough out onto the greased pan.  Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about 1/4" thin.  
5. Spread the softened margarine on top of the dough.  Sprinkle with garlic powder, kosher salt, & parsley.  Then sprinkle with mozzarella cheese.
6. Bake at 425*F for 11-12 minutes.  Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce.  Enjoy!

Serves 8.  *Freeze any leftover sauce for spaghetti later because it makes a lot!

reade more... Résuméabuiyad

Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce

I love chicken cordon bleu & I will take it in pretty much any form (Crispy Chicken Cordon Bleu Roulade, Chicken Cordon Bleu Casserole, or Crockpot Chicken Cordon Bleu.)  It's been a while since I made this version & I love it so much!  It is one of those recipes that you have & love, but gets lost somewhere in the back of the pile of recipes.  Glad I remembered it because it is unlike any other cordon bleu you will ever try.

This Chicken Cordon Bleu stands apart from all the rest because not only does it have an amazing smokey raspberry chipotle sauce, but it uses pepper-jack cheese which gives it that extra kick!  If you like spice then this is a recipe you must try!

Plus, this is a super-easy fancy dinner that can impress your man for Valentine's Day.  Dine in that night & turn up the heat with dinner first! :)
 

Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce

Recipe slightly altered from Dutch Oven Madness by: Amber (Dessert Now, Dinner Later!)

• 3 large chicken breasts
• 18 slices of deli-thin black forest ham
• 6 slices of pepper-jack cheese
• 1 cup raspberry preserves
• 1 Tbsp pureed chipotle in adobo sauce
• 2 Tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt

1. Half each chicken breast, width-wise, making 6 chicken breasts.  Butterfly each breast & lay open. 
2. Stack 3 pieces of black forest ham & lay 1 piece of pepper-jack cheese on top.  Roll up the meat & cheese, & place it in the center of a butterflied chicken breast.  Fold over the top of the chicken breast to conceal the ham & cheese.  Repeat for each chicken breast.
3. Spray a baking sheet with pan-coating.  Season both sides of the prepared chicken breasts with salt & pepper, & place on greased baking sheet.
4. Bake at 400*F for 20 minutes or until chicken is done & a thermometer reads 165*F in the center.
5. Meanwhile, in a small saucepan on medium-low heat, whisk together raspberry preserves, pureed chipotle pepper, cider vinegar, garlic powder, onion powder, cayenne pepper & kosher salt.  Bring to a boil & turn heat down to keep warm.  Taste & adjust seasonings if necessary.  It should have a good kick to it, otherwise you are just putting jam on your chicken.  If it is too spicy, add up to 1/4 cup more preserves.
6. Once chicken is cooked drizzle the tops with raspberry sauce & serve.

Serves 6.

I love chicken cordon bleu & I will take it in pretty much any form (Crispy Chicken Cordon Bleu Roulade, Chicken Cordon Bleu Casserole, or Crockpot Chicken Cordon Bleu.)  It's been a while since I made this version & I love it so much!  It is one of those recipes that you have & love, but gets lost somewhere in the back of the pile of recipes.  Glad I remembered it because it is unlike any other cordon bleu you will ever try.

This Chicken Cordon Bleu stands apart from all the rest because not only does it have an amazing smokey raspberry chipotle sauce, but it uses pepper-jack cheese which gives it that extra kick!  If you like spice then this is a recipe you must try!

Plus, this is a super-easy fancy dinner that can impress your man for Valentine's Day.  Dine in that night & turn up the heat with dinner first! :)
 

Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce

Recipe slightly altered from Dutch Oven Madness by: Amber (Dessert Now, Dinner Later!)

• 3 large chicken breasts
• 18 slices of deli-thin black forest ham
• 6 slices of pepper-jack cheese
• 1 cup raspberry preserves
• 1 Tbsp pureed chipotle in adobo sauce
• 2 Tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt

1. Half each chicken breast, width-wise, making 6 chicken breasts.  Butterfly each breast & lay open. 
2. Stack 3 pieces of black forest ham & lay 1 piece of pepper-jack cheese on top.  Roll up the meat & cheese, & place it in the center of a butterflied chicken breast.  Fold over the top of the chicken breast to conceal the ham & cheese.  Repeat for each chicken breast.
3. Spray a baking sheet with pan-coating.  Season both sides of the prepared chicken breasts with salt & pepper, & place on greased baking sheet.
4. Bake at 400*F for 20 minutes or until chicken is done & a thermometer reads 165*F in the center.
5. Meanwhile, in a small saucepan on medium-low heat, whisk together raspberry preserves, pureed chipotle pepper, cider vinegar, garlic powder, onion powder, cayenne pepper & kosher salt.  Bring to a boil & turn heat down to keep warm.  Taste & adjust seasonings if necessary.  It should have a good kick to it, otherwise you are just putting jam on your chicken.  If it is too spicy, add up to 1/4 cup more preserves.
6. Once chicken is cooked drizzle the tops with raspberry sauce & serve.

Serves 6.

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Chocolate Valentine Kiss Cookies

It's almost Valentine's Day! So, have you made some sweet treats for your sweetie yet? I've whipped up these totally adorable Chocolate Valentine Kiss Cookies. Aren't they cute?

But I have a confession to make ...

Continue Reading >>

It's almost Valentine's Day! So, have you made some sweet treats for your sweetie yet? I've whipped up these totally adorable Chocolate Valentine Kiss Cookies. Aren't they cute?

But I have a confession to make ...

Continue Reading >>

reade more... Résuméabuiyad

20 Party Food Favorites {Playground Round-Up}

It's Playground Round-Up time! ... where I highlight treats from the blog related to a particular theme or ingredient. So, what's this Round-Up's theme you ask? Party foods!

'Cause isn't there a big football game coming up or something? Yeh. I think maybe there is.

And we all know we love to enjoy our party foods with our football.

So here are 19 party favorites from the Kitchen is My Playground archives and ...

Continue Reading >>

It's Playground Round-Up time! ... where I highlight treats from the blog related to a particular theme or ingredient. So, what's this Round-Up's theme you ask? Party foods!

'Cause isn't there a big football game coming up or something? Yeh. I think maybe there is.

And we all know we love to enjoy our party foods with our football.

So here are 19 party favorites from the Kitchen is My Playground archives and ...

Continue Reading >>

reade more... Résuméabuiyad

Hawaiian Haystacks

So Hawaiian Haystacks is a staple dinner in most homes.  But a lot of those homes use cream of chicken soup in a can to make theirs.  Not me!  This no cream of condensed soup recipe has great flavor with a couple of unique ingredients that sets it apart from all the others.  The cinnamon gives it kind of a jerk chicken feel that balances especially well with the pineapple & coconut toppings.  Not so sure about those flavors?  Give it a try!  I know you will like it.  This recipe can be made in the crock pot if you are away for the day, or whipped up in half an hour on the stove top if you need a quick week night dinner.  

 

Hawaiian Haystacks

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp butter
• 3 Tbsp flour
• 1 cup chicken broth, divided in half
• 1/2 cup milk
• 1 Tbsp dried minced onion
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tsp kosher salt
• 1 Tbsp sugar
• 1/2 tsp ground cinnamon
• 2 large chicken breasts
• 4 cups, cooked brown rice
• 1/2 cup frozen peas, rinsed under warm water until thawed
• 1/2 cup pineapple (We prefer fresh over canned)
• 1/2 cup sliced olives
• 1/2 cup shredded colby jack cheese
• 1/2 cup sweetened coconut flakes
• 1/2 cup chow mein noodles
• Other toppings, as desired (celery, craisins, etc.)

1. Combine 1/2 cup chicken broth & 1/2 cup milk in a glass measure cup with a spout.  In a small saucepan, heat butter until melted.  Whisk in flour until it clumps up.  SLOWLY add chicken broth/milk mixture, whisking briskly so that the mixture does not clump up.  Continue until the liquid is added & the mixture boils & thickens.  
2. Remove from heat.  Add additional 1/2 cup of chicken broth, dried onion, garlic powder, black pepper, salt, sugar & cinnamon.  Pour mixture into a small crock pot.  Add chicken breasts & let cook, on low for 4-6 hours or until fully cooked.
3. Remove chicken breasts, shred, & place back into gravy.  Taste & adjust seasonings if needed.  Serve over cooked brown rice with desired toppings: peas, fresh pineapple, olives, cheese, coconut flakes, chow mein noodles, etc.

Yield: 4 servings.

*No crock pot method:  Boil chicken in water for 10-15 minutes or until done.  Remove from water & dice chicken with a knife.  Make sauce as above & add cooked chicken.  Bring chicken & gravy mixture to a boil.  Serve over rice with desired toppings.

So Hawaiian Haystacks is a staple dinner in most homes.  But a lot of those homes use cream of chicken soup in a can to make theirs.  Not me!  This no cream of condensed soup recipe has great flavor with a couple of unique ingredients that sets it apart from all the others.  The cinnamon gives it kind of a jerk chicken feel that balances especially well with the pineapple & coconut toppings.  Not so sure about those flavors?  Give it a try!  I know you will like it.  This recipe can be made in the crock pot if you are away for the day, or whipped up in half an hour on the stove top if you need a quick week night dinner.  

 

Hawaiian Haystacks

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp butter
• 3 Tbsp flour
• 1 cup chicken broth, divided in half
• 1/2 cup milk
• 1 Tbsp dried minced onion
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tsp kosher salt
• 1 Tbsp sugar
• 1/2 tsp ground cinnamon
• 2 large chicken breasts
• 4 cups, cooked brown rice
• 1/2 cup frozen peas, rinsed under warm water until thawed
• 1/2 cup pineapple (We prefer fresh over canned)
• 1/2 cup sliced olives
• 1/2 cup shredded colby jack cheese
• 1/2 cup sweetened coconut flakes
• 1/2 cup chow mein noodles
• Other toppings, as desired (celery, craisins, etc.)

1. Combine 1/2 cup chicken broth & 1/2 cup milk in a glass measure cup with a spout.  In a small saucepan, heat butter until melted.  Whisk in flour until it clumps up.  SLOWLY add chicken broth/milk mixture, whisking briskly so that the mixture does not clump up.  Continue until the liquid is added & the mixture boils & thickens.  
2. Remove from heat.  Add additional 1/2 cup of chicken broth, dried onion, garlic powder, black pepper, salt, sugar & cinnamon.  Pour mixture into a small crock pot.  Add chicken breasts & let cook, on low for 4-6 hours or until fully cooked.
3. Remove chicken breasts, shred, & place back into gravy.  Taste & adjust seasonings if needed.  Serve over cooked brown rice with desired toppings: peas, fresh pineapple, olives, cheese, coconut flakes, chow mein noodles, etc.

Yield: 4 servings.

*No crock pot method:  Boil chicken in water for 10-15 minutes or until done.  Remove from water & dice chicken with a knife.  Make sauce as above & add cooked chicken.  Bring chicken & gravy mixture to a boil.  Serve over rice with desired toppings.

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3-Ingredient Crescent Sausage Bites

Shoooooo! Cold weather has finally hit down here in the South. And I. Don't. Like it.

Okay, now I know I really don't have anything even remotely close to being okay to complain about. 'Cause, truly, temperatures in the 20s and 30s are not actually cold. I grew up in Vermont. I do understand what true cold is.

But now ...

Continue Reading >>

Shoooooo! Cold weather has finally hit down here in the South. And I. Don't. Like it.

Okay, now I know I really don't have anything even remotely close to being okay to complain about. 'Cause, truly, temperatures in the 20s and 30s are not actually cold. I grew up in Vermont. I do understand what true cold is.

But now ...

Continue Reading >>

reade more... Résuméabuiyad

Praline Party Mix

When I was trying to think of goodies that could be packaged up and mailed to friends for Christmas, I remembered seeing this version of a Chex mix and couldn't wait to try it.  

Pralines and cream is one of my top flavors of ice cream.....so I figured that anything boasting the praline flavor must be delicious.  Well, when you figure it's butter and brown sugar, what could possibly be bad about that?  And calories don't count. 

After I made the recipe and packaged it up, there was just a tiny bit left for snacking.  My mom enjoyed it so  much that she made several more batches to give to her friends and my dad's co-workers.  I lost track of how many cute treat bags she had.  Thankfully, she ended up with too much and we got to nibble on the leftovers for several days.

I have to admit, my mom's version was even better than mine - I think because she didn't use quite so many pretzels and used more cereal.  I left it the original way in the recipe - you can do how you choose.  I ended up using almonds and walnuts instead of pecans because they're a lot more affordable - and they were fantastic.  I'm sure pecans would be equally yummy, if they're in your budget.  

Maybe I should plant a pecan tree in my backyard.  I adore pecans.  When I was young, I remember my family going to my dad's work building and harvesting the pecans from some trees in the parking lot.  It was so much work to crack the nuts and pick out the meats....but definitely worth it.  

Praline Party Mix (adapted slightly from The Sweets Life)

1 (16 oz) bag of pretzels (sticks, rounds, or knots)

1 box Crispex or Rice Chex cereal

3 cups raw almonds, walnuts, or pecans - or mixture of all

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Preheat oven to 250°.

Combine pretzels, cereal, and pecans in a large bowl and set aside.

In a medium-sized saucepan, heat the butter, brown sugar, corn syrup, and salt until it boils, stirring constantly. Boil for 4 minutes, stirring from time to time (the mixture will bubble and froth).

Remove from heat and stir in baking soda and vanilla.

Pour the mixture over the cereal mix and stir until well coated.

Lay the cereal mixture in a large roasting pan or on cookie sheets and bake for 1 hour, stirring every 20 minutes.

Remove from oven and spread mixture on wax paper until cool. Store in containers with lids or zip-lock bags until ready to eat!

Linked to Trick or Treat Tuesday

When I was trying to think of goodies that could be packaged up and mailed to friends for Christmas, I remembered seeing this version of a Chex mix and couldn't wait to try it.  

Pralines and cream is one of my top flavors of ice cream.....so I figured that anything boasting the praline flavor must be delicious.  Well, when you figure it's butter and brown sugar, what could possibly be bad about that?  And calories don't count. 

After I made the recipe and packaged it up, there was just a tiny bit left for snacking.  My mom enjoyed it so  much that she made several more batches to give to her friends and my dad's co-workers.  I lost track of how many cute treat bags she had.  Thankfully, she ended up with too much and we got to nibble on the leftovers for several days.

I have to admit, my mom's version was even better than mine - I think because she didn't use quite so many pretzels and used more cereal.  I left it the original way in the recipe - you can do how you choose.  I ended up using almonds and walnuts instead of pecans because they're a lot more affordable - and they were fantastic.  I'm sure pecans would be equally yummy, if they're in your budget.  

Maybe I should plant a pecan tree in my backyard.  I adore pecans.  When I was young, I remember my family going to my dad's work building and harvesting the pecans from some trees in the parking lot.  It was so much work to crack the nuts and pick out the meats....but definitely worth it.  

Praline Party Mix (adapted slightly from The Sweets Life)

1 (16 oz) bag of pretzels (sticks, rounds, or knots)

1 box Crispex or Rice Chex cereal

3 cups raw almonds, walnuts, or pecans - or mixture of all

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Preheat oven to 250°.

Combine pretzels, cereal, and pecans in a large bowl and set aside.

In a medium-sized saucepan, heat the butter, brown sugar, corn syrup, and salt until it boils, stirring constantly. Boil for 4 minutes, stirring from time to time (the mixture will bubble and froth).

Remove from heat and stir in baking soda and vanilla.

Pour the mixture over the cereal mix and stir until well coated.

Lay the cereal mixture in a large roasting pan or on cookie sheets and bake for 1 hour, stirring every 20 minutes.

Remove from oven and spread mixture on wax paper until cool. Store in containers with lids or zip-lock bags until ready to eat!

Linked to Trick or Treat Tuesday

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