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with the Sanseveres

 


EEO REPORT

 

 

 

FEATURED RECIPES JUNE 2015

 

Chicken Florentine Casserole

4 skinless, boneless chicken breast halves

1/2 c half-and-half

1/4 c butter

1/2 c grated Parmesan cheese

3 tsp minced garlic

2 cans (13.5 oz) spinach, drained

1 Tbs lemon juice

4 oz fresh mushrooms, sliced

1 can (10.75 oz) cream of mushroom soup

2/3 c bacon bits

1 Tbs Italian dressing

2 c shredded mozzarella cheese

Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20-30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20-25 minutes in the 400 degree oven, until bubbly and lightly browned.

Ice Cream Dessert

1 pkg (20 oz) chocolate sandwich cookies

1 can (12 oz) evaporated milk

1/2 c margarine, melted

2/3 c semisweet chocolate chips

1 1/2 c chopped Spanish peanuts

1/2 c margarine

1/2 gallon vanilla ice cream, softened

1 tsp vanilla extract

2 c confectioners' sugar

Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9x13 inch baking dish and freeze until cold. Spread softened ice cream over cold crust and freeze until set. Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

Bleu Hawaiian Grilled Cheese

4 slices Hawaiian bread

4 slices cooked bacon

2 slices provolone cheese

2 canned and drained pineapple rings

2 Tbs blue cheese crumbles

2 Tbs butter

Preheat skillet over medium heat. Generously butter one side of two slices of Hawaiian bread. Place bread butter-side-down onto skillet bottom and place a slice of Provolone cheese on each slice of bread. Sprinkle 1 tablespoon bleu cheese crumbles onto the cheese slices. Criss-cross two slices of bacon on each of the two cheese slices. Place one canned and drained pineapple slice on top of bacon criss-crosses. Butter the remaining two slices of Hawaiian bread on one side and place butter-side-up on top of the sandwich. Grill until lightly browned, carefully flipping over so you do not lose the pineapple. Continue grilling until cheese is melted.

Apple Ham Grilled Cheese

4 slices multi-grain bread

8 slices Swiss cheese

8 thin apple slices

3 Tbs honey mustard, or to taste

4 oz deli ham

2 Tbs softened butter

Spread honey mustard on all 4 slices of bread. Layer 2 slices of cheese, apple, ham and two more slices of cheese. Top the sandwiches with the remaining slice of bread. Spread both sides of the sandwich with butter and toast on your griddle or skillet at about 350 degrees, until cheese is melting.

Sweet Potato Chili

2 sweet potatoes, diced

1 pinch pepper

2 cans (14.5 oz) diced stewed tomatoes chili spiced

1 pinch cayenne pepper

1 can (8 oz) tomato sauce

1 pinch garlic powder

3/4 c diced sweet onion

1 pinch onion powder

1/2 c water

1/2 lb ground turkey

1 Tbs chili powder

1/2 lb ground beef

1 tsp ground cumin

1 can (12 oz) black beans, drained and rinsed

12 tsp ground cinnamon

1 c corn

1 pinch salt

Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon salt, pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for about 5 hours. Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10-15 minutes. Drain and discard any excess grease. Add these and the black beans and corn to the slow cooker, and stir in. Cook until the flavors meld which will be up to two hours.

Sweet Potato Soup

5 c chicken stock or broth

1 tsp dried basil

3 1/2 c peeled and diced sweet potatoes

1 tsp dried parsley flakes

3/4 c diced cooked ham

1 tsp black pepper, or to taste

3/4 c diced celery

1/2 tsp salt

1/3 c finely chopped onion

5 Tbs butter

1/2 c chopped green bell pepper

6 Tbs all-purpose flour

1/4 c chopped carrot

2 c milk

1/4 c corn

3/4 c shredded cheddar cheese

1 Tbs chopped garlic

In a large stock pot, combine chicken stock, sweet potatoes, ham, celery, and onion, bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, about 10-15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper and salt into soup and simmer until the vegetables are softened which will be about 5-10 minutes. In a saucepan over medium-low heat, whisk flour into butter using a fork. Cook and stir mixture until thickened just about one minute. Slowly stir in milk until completely smooth. Continue cooking and stirring at medium-low until thickened, 4-5 more minutes. Stir in cheddar cheese until it is melted and smooth. Stir the cheddar cheese mixture to the soup, and cook until thickened and heated through, about 5 minutes or so.

Easy Margarita Pie

1 1/4 c crushed pretzels

2 limes, zested and juiced

1/2 c butter, melted

1/4 c orange juice

1/4 c white sugar

1 can (14 oz) sweetened condensed milk

1 container (8 oz) frozen whipped topping, thawed

In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan. In a large bowl, mix together lime juice, lime zest, orange juice, and sweetened condensed milk. Fold in the whipped topping, then spoon into the pretzel crust. Chill pie for at least 30 minutes before serving.

Rhubarb Custard Pie

1 sheet (from 14.1 oz pkg) refrigerated pie dough

2 Tbs orange juice

1 1/4 lb rhubarb, trimmed, halved lengthwise and

2 large eggs

cut into 1-inch pieces (about 4 1/2 c)

2/3 c heavy cream

3/4 c granulated sugar, divided

1/4 c all-purpose flour

1/2 tsp finely grated orange zest

confectioners' sugar, for serving

Preheat the oven to 350 degrees. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Bake until the bottom of the crust is dry and lightly browned 10-15 minutes. Cool completely. Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Spread in the crust, to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

 

Peanut Butter Crispy Rice Treats

6 Tbs unsalted butter, plus more for greasing

1/2 c whole roasted peanuts

4 c miniature marshmallows

4 oz good-quality semisweet chocolate, chopped

1/2 c smooth peanut butter

flaked sea salt, optional

6 c puffed rice cereal

Lightly butter a 13x9 inch baking dish. Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10-12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

Fried Green Tomatoes w/Buttermilk Sauce

4 green tomatoes, cut into 1/4 inch rings

SAUCE:

oil for frying

1 c apple cider vinegar

kosher salt and freshly ground black pepper

1 Tbs brown sugar

3/4 c all-purpose flour

3/4 c buttermilk

1 Tbs garlic powder

3/4 c mayonnaise

4 eggs

2 Tbs BBQ sauce

2 Tbs milk

1 lime, juiced

1 1/2 c panko bread crumbs

4 scallions, sliced thin

pinch cayenne pepper

kosher salt and freshly ground black pepper

pinch paprika

In a deep-fryer, preheat oil to 350 degrees. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2-3 minutes. Drain on paper towels. SAUCE: In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Serve with tomatoes or cover and refrigerate until ready to serve.

Pulled Pork BBQ

DRY RUB:

1 c yellow or brown mustard

3 Tbs paprika

1/2 c ketchup

1 Tbs garlic powder

1/3 c packed brown sugar

1 Tbs brown sugar

2 garlic cloves, smashed

1 Tbs dry mustard

1 tsp Kosher salt

3 Tbs coarse sea salt

1 tsp cayenne

1 pork roast (5-7 lbs), shoulder or Boston butt

1/2 tsp freshly ground black pepper

CIDER-VINEGAR BBQ SAUCE

pan drippings from roast

1 1/2 c cider vinegar

12 hamburger buns

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. When ready to prepare, preheat the oven to 300 degrees. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees, but basically, what you want to do is to roast it until it's falling apart. While the pork is roasting, make the BBQ sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using one to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.