Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites

July 9, 2016 Leave a Comment

flatbread-pizza-600x348

Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites 

2 Tbl. olive oil, plus additonal for drizzing

1 large onion, sliced

1/4 tsp. salt

1/4 cup water

All-purpose flour, for dusting

1 package (about 14 oz.) refrigerated pizza dough

2 oz. goat cheese

4 slices prosciutto

1/2 tsp. fresh thyme

Preheat oven to 450 degrees.  Line baking sheet with parchment paper.

Heat 2 tablespoons oil in large skillet over medium heat.  Add onion and salt; cook about 18-20 minutes or until deep golden brown, stirring halfway through cooking.

Roll out dough into two (2)  9×5 inch rectangles on lightly floured surface.  Transfer dough to prepared baking sheet; top with onions, goat cheese and prosciutto.

Bake 12 minutes or until crust is golden brown and prosciutto is crisp.

Drizzle with additional oil and sprinkle with thyme.  Cut each flatbread into 12 portions.

(Recipe: “Goat Cheese, Caramelized Onions and Prosciutto Flatbread Bites”, was in “Flatbread: Recipes For Appetizers, Meals and Desserts”; 7/19/16)

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Quiche Pastry Cups

January 24, 2015 Leave a Comment
Quiche Pastry Cups

Quiche Pastry Cups

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My grandmother used to make “egg cup surprises” for family brunches on special occasions.  The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice.  As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

           Denalee Standart                                                            Ranch Mureta, California

 

Quiche Pastry Cups Recipe

 

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

 

Preheat oven to 400 F.  On a lightly floured surface, unfold puff pastry.  Roll each sheet into a 12 inch square; cut each into nine squares.  Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings.  In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups.  Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges.  Bake 15-18 minutes or until golden brown.  Remove to wire racks.  Serve warm.         1 ½ dozen

 

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

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Herb-Crusted Prime Rib

December 20, 2014 Leave a Comment

 

Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Prime rib always makes an impression on a holiday dinner table.  But it’s actually easy to prepare.  This roast is wonderfully flavored with lots of fresh herbs.

          Jennifer Dennis                                                                 Alhambra, California

Herb-Crusted Prime Rib Recipe

 

Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce:     1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt

 

Preheat oven to 350 F.  Place the first six ingredients in a food processor; cover and pulse until finely chopped.  Add oil, pepper and salt; cover and process until blended.  Rub over roast.  Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup.  Remove from heat; stir in butter and salt.  Slice roast; serve with sauce.          8 serving

 

(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)

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Roasted Potato & Green Bean Salad

June 25, 2014 Leave a Comment
Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I made this salad to take advantage of in-season fresh potatoes, onions and green beans.  It’s a perfect twist on the tangy German potato salad my mom used to make.

             Blair Lonergan                                                                  Rochelle, VA

 

Roasted Potato & Green Bean Salad Recipe

Roasted Potato & Green Bean Salad

6 medium red potatoes, cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

¼ lb. fresh green beans, trimmed and halved

2 Tbsp. olive oil

8 bacon strips, cooked and crumbled

Vinaignette:    2 Tbsp. cider vinegar

1 Tbsp. minced fresh thyme or 1 tsp. dried thyme

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

¼ cup olive oil

 

Preheat oven to 425 F.  Place potatoes, onion and green beans in a greased 15x10x1 inch baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first six vinaigrette ingredients.  Gradually whisk in oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.           7 servings

 

(Recipe for Roasted Potato & Green Bean Salad was on www.tasteofhome.com, 2014)

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Crown Pork Roast with Apple-Cranberry Stuffing

December 17, 2013 Leave a Comment
Crown Pork Roast with Apple-Cranberry Stuffing

Crown Pork Roast with Apple-Cranberry Stuffing

 

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

For something different this holiday season, give your guest the royal treatment by serving this impressive pork roast.  The fruity stuffing doubles as a side dish.

Donna Goutermont                                                                        Juneau, Alaska

 

Crown Pork Roast with Apple-Cranberry Stuffing Recipe

Crown Pork Roast with Apple-Cranberry Stuffing

2 tsp. salt

1 tsp. pepper

1 tsp. dried sage leaves

1 pork crown roast (14 ribs and about 9 Lbs.)

Stuffing:   ½ cup butter, cubed

1 large onion, chopped

1 celery rib, chopped

2 medium apples, peeled and chopped

½ cup dried cranberries

1 ½ tsp. minced fresh thyme or ½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

8 cups soft whole grain bread crumbs

½ cup chicken broth

Combine the salt, pepper and sage.  Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture.  Cover ribs ends with foil.  Bake, uncovered, at 350 F. for 1 ½ hours.

For stuffing, melt butter in a large skillet.  Add onion and celery; sauté until tender.  Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper.  Add bread crumbs and toss to coat.  Stir in broth.

Carefully spoon stuffing into center of roast.  Bake 45-60 minutes longer or until a meat thermometer reads 145 F.  Transfer to a warm serving platter.  Remove foil.  Let roast stand for 15 minutes.  Cut between ribs to serve.              14 servings

 

(Recipe for Crown Pork Roast with Apple-Cranberry Stuffing was on www.tasteofhome.com, 2013)

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Turkey Burgers with Mango Salsa

July 11, 2013 Leave a Comment
Turkey Burgers with Mango Salsa

Turkey Burgers with Mango Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is the cookout recipe that will have everyone talking.  The secret is mixing a creamy, spreadable cheese into the turkey patties.  It gives them a rich taste without overpowering the burger.

             Nancee Melin                                                                                    Tucson, Arizona

 

Turkey Burgers with Mango Salsa Recipe

Turkey Burgers with Mango Salsa

½ cup dry bread crumbs

1/3 cup reduced-fat garlic-herb spreadable cheese

2 green onions, chopped

4 ½ tsp. lemon juice

1 ½ tsp. lemon peel

1 tsp. minced fresh thyme or ¼ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 ½ lbs. lean ground turkey

6 whole wheat hamburger buns, split

¾ cup mango salsa

In a large bowl, combine the first (8) eight ingredients.  Crumble turkey over mixture and mix well.  Shape into (6) six patties.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill burgers, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Grill buns, uncovered, for 1-2 minutes or until toasted.  Place burgers on bun bottoms.  Top with salsa.  Replace bun tops.          6 servings

(Recipe for Turkey Burgers with Mango Salsa was in tasteofhome.com)

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Buttermilk Bread with Parmesan, Olives and Thyme

February 24, 2013 Leave a Comment

 

Buttermilk Bread with Parmesan, Olives and Thyme

Buttermilk Bread with Parmesan, Olives and Thyme

I found this recipe in Newsday, January 3, 2013…hope you enjoy it.

Recently, I served this bread with bowl of cream of tomato soup.  It also would be good with osso buco or breaded and pan-fried chicken breast

Buttermilk Bread with Parmesan, Olives and Thyme Recipe

Buttermilk Bread with Parmesan, Olive and Thyme

2 ¼ cups unbleached flour

1 Tbsp. sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

½ tsp. dry mustard

2 eggs

¼ cup olive oil

1 ¼ cup buttermilk

1 ½ cups grated Parmesan

½ cup green olives, pitted and coarsely chopped

2 tsp. finely chopped fresh thyme leaves

Preheat oven to 350 F.  Spray a 9×5 inch loaf pan with nonstick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl.  Whisk together eggs, oil and buttermilk in a large glass measuring cup.

Pour egg mixture into flour mixture.  Add cheese, olives and thyme.  Use a rubber spatula to mix until just moistened.  Do not over mix.

Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes.  Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely.  Makes 6 to 8 serving

 (Recipe for Buttermilk Bread with Parmesan, Olives and Thyme was is Newsday, January 3, 2013.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Surf & Turf

February 10, 2013 Leave a Comment
Surf & Turf

Surf & Turf

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail.  Your guests will think they are dining at a fine restaurant.

Taste of Home Test Kitchen

Surf & Turf Recipe

Surf & Turf

2 garlic cloves, minced

2 tsp. plus 2 Tbsp. olive oil, divided

¼ cup minced fresh parsley

3 Tbsp. chopped green onions

2 Tbsp. minced fresh thyme

2 tsp. grated lemon peel

½ tsp. salt

¼ tsp. pepper

1/8 tsp. cayenne pepper

½ cup butter, softened

1 cup soft bread crumbs

¼ cup butter, melted

4 lobster tails (8 to 10 oz. each)

4 beef tenderloin steaks (4 oz. each)

4 tsp. tsp. coarsely ground pepper

In a small skillet, sauté garlic in 2 teaspoons oil until tender; remove from heat.  In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic.  Set aside ½ cup of crumb topping.

Add softened butter to remaining herb mixture; mix well.  Shape into a 1-inch thick log; wrap in plastic wrap.  Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Split lobster tails in half lengthwise.  With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping.  Bake, uncovered, at 375 F. for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper.  In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on  each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 F; medium 160 F, well-done 170 F.)

Unwrap herb butter; cut four ¼ inch slices from log.  Place one slice on each steak.  Serve with lobster.  Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.     4 servings

 (Recipe for Surf & Turf is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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