Whole Wheat Flat Bread Topped with Buffalo Chicken Bites

1 cups whole wheat flour

 1/2 cups water

1 tablespoon extra virgin olive oil, cold pressed

Directions:

1  Preheat oven to 350.

2  Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).

3  The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.

4  Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.

5  Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).

6  Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).

Chix & Sauce

1 ½ cup cubed chix breasts – sear with salt pepper drain excess oil add butter melt add hot sauce

4 ts butter

TT Hot sauce of your choice

Buffalo Sauce

½ cup mayo

1 tbsp Worchestire Sauce

2 tbls Broken up Blue Cheese

TT parsley salt pepper

Mix well

Top with chix, on the top add sauce mix and finish in the oven till top browns a bit :-D

Chicken Finger’s Parmesan

Chicken Finger’s Parmesan

Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons

6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes

Chicken Parmigiano, recipe follows

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly

Chicken Bolognese

Chicken Bolognese with Ditalini

1/2 cup Ditalini Pasta

•4 teaspoon(s) olive oil

•4 oz ground chicken meat

•Salt and pepper

•1/4 cup carrots, chopped

¼ cup sliced mushrooms

•1/4 cup celery, chopped

•1/4 cup onion, chopped

•1 clove crushed garlic

•1 /2 cup crushed tomatoes

•1/4 cup H cream

TT Tomato Paste (for color)

•TT Parmesan cheese

•TT chopped parsley

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Directions

1.            Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

2.            Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.

3.            To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and H. cream; heat through.

4.            Place on bed of pasta and garnish.

Sweet Sausage with Baby Arugula and Rotini Pasta

Sweet Sausage with Baby Arugula and Rotini Pasta

 Mis en Place:

TT Olive Oil

TT diced onion

TT diced celery

TT sliced Mushrooms

TT Crushed garlic

TT diced tomato

TT crushed tomato

TT Red Green peppers

TT Veggy base

TT Heavy cream

TT S & P

TT Pesto Sauce

TT blanched green Beans

TT Baby Arugula

TT parm cheese

1 cup cooked rotini pasta

4 oz peeled sweet sausage

Peel skin off sausage

Sauté garlic and sausage, add pesto and cook well, remove and set aside

In pan add bit of olive oil, add onions, peppers, celery, mushrooms, tomatoes, beans, cook well and adjust seasonings, finish with some heavy cream, add pasta and plate,

Add baby arugula and top with parm cheese 

Eggplant Rollatini with Sweet Italian Pork Sausage

Eggplant Rollatini with Sweet Italian Pork Sausage

3 slices of Eggplant

1 kitchen spoonful ricotta

4 oz sliced roasted Sausage

 TT Mozzarella cheese

Standard flour eggwash procedure 

TT Olive Oil

TT Basil & oregano

TT Marinara sauce

Coat your frying pan with a small amount of olive oil, and fry the pork sausage until well-done on the outside but only mostly cooked on the inside (it will become completely cooked after it’s baked within the rollatini). When done, slice the sausage into small pieces.  Slice your eggplants very thinly lengthwise.  Then chop the basil leaves very finely.  Finally, slice your mozzarella lengthwise, making long, flat & thin pieces.

The following picture shows how I set up my kitchen for frying eggplant:

Lay each rollatini folded-ends down in a large baking pan that has been coated with a layer of marinara sauce.  Then, coat the tops of each roll with more tomato sauce:

Finally, add mozzarella to each rollatini, and then more sauce. Sprinkle with some parmesan cheese. Bake in a preheated oven at 350 degrees for 30

MARINARA SAUCE

1 cup diced tomatoes

1 cup crushed tomatoes

TT olive oil

TT. tomato paste (only if you want it thicker)

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic

¼ diced onion

TT chix stock for flavor and to thin if needed

Add all ingredients together. Simmer 20 minutes.

Salmon Croquettes with Remoulade

Salmon Croquettes with Remoulade

Sauce Ingredients:

1/4 cup plain fat-free yogurt

1 1/2 tablespoons low-fat mayonnaise

2 teaspoons chopped fresh parsley

2 teaspoons chopped green onions

2 teaspoons Dijon mustard

1 teaspoon capers

TT tarragon vinegar

1/8 teaspoon freshly ground black pepper

Dash of hot pepper sauce

Salmon croquettes:

1/4 cup plain fat-free yogurt

1 tablespoon whole-grain Dijon mustard

1 large egg white

Cooking spray

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup crushed saltine crackers

1/4 teaspoon dried tarragon

TT  black pepper

4 oz Salmon

4 teaspoons butter

Preparation

To prepare Remoulade, combine first 9 ingredients in a bowl; cover and chill.

To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.  Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned.