8 frozen unbaked, unrisen dinner rolls
Coarsely chopped fresh rosemary, to taste
Coarse sea salt, to taste
Butter
Arrange frozen dough in a sprayed 9-inch round pan. Cover and let rise until doubled in size (2 to 3 hrs). Brush with melted butter then sprinkle the rolls with the chopped rosemary. Finally, sprinkle with the sea salt.
Bake at 350 degrees for 15 to 20 minutes.
Very easy and very yummy!
Thursday, April 19, 2012
CPK BBQ Chicken Salad
Ingredients
FRIED TORTILLA STRIPS
Vegetable oil, for deep-frying
12 corn tortillas, cut in 1/4-inch strips
(or buy strips from Cafe Rio like I did)
GARDEN HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
1/2 cup sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion including tops
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
GRILLED GARLIC BBQ CHICKEN
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons salt
2 teaspoons soy sauce
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
SALAD
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaves (separated, trimmed, rinsed, dried, and cut into thin strips)
12 large fresh basil leaves, cut into 1/8 inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
1 cup canned sweet white corn kernals, drained and rinsed
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce
DIRECTIONS
1. To make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 275 degrees. Working in batches to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered. (Buy them at Cafe Rio -- sooooo much easier!!)
2. To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate. (Awesome, yummy dressing -- makes enough to use on other salads).
3. To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinade at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
4. To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with additional sliced scallion.
FRIED TORTILLA STRIPS
Vegetable oil, for deep-frying
12 corn tortillas, cut in 1/4-inch strips
(or buy strips from Cafe Rio like I did)
GARDEN HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
1/2 cup sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion including tops
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
GRILLED GARLIC BBQ CHICKEN
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons salt
2 teaspoons soy sauce
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
SALAD
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaves (separated, trimmed, rinsed, dried, and cut into thin strips)
12 large fresh basil leaves, cut into 1/8 inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
1 cup canned sweet white corn kernals, drained and rinsed
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce
DIRECTIONS
1. To make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 275 degrees. Working in batches to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered. (Buy them at Cafe Rio -- sooooo much easier!!)
2. To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate. (Awesome, yummy dressing -- makes enough to use on other salads).
3. To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinade at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
4. To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with additional sliced scallion.
Saturday, April 7, 2012
Monkey Bread
4 cans (10 each) plain Pillsbury biscuits
1 cup sugar
4 tsp. cinnamon
1 cup chopped pecans
1 1/2 sticks of margarine (or margarine)
1 1/2 cup brown sugar
Preheat oven to 350 degrees. Spray bundt pan with nonstick cooking spray. Sprinkle thin layer of pecans on bottom of pan. Combine cinnamon and sugar in a bowl. Cut biscuits into quarters then coat each with cinnamon-sugar mixture. Layer 1/2 of biscuit quarters in bundt pan. Place a layer of pecans over biscuits. Melt margarine or butter in a bowl with brown sugar and stir well. Pour half of butter/brown sugar mixture over first layer of biscuits. Layer the second 1/2 of biscuit quarters over this. Layer remaining pecans over the top and pour remaining butter/brown sugar mixture over this layer. Bake for 35 minutes. Cool about 10-15 minutes in pan. Invert onto platter and serve warm.
1 cup sugar
4 tsp. cinnamon
1 cup chopped pecans
1 1/2 sticks of margarine (or margarine)
1 1/2 cup brown sugar
Preheat oven to 350 degrees. Spray bundt pan with nonstick cooking spray. Sprinkle thin layer of pecans on bottom of pan. Combine cinnamon and sugar in a bowl. Cut biscuits into quarters then coat each with cinnamon-sugar mixture. Layer 1/2 of biscuit quarters in bundt pan. Place a layer of pecans over biscuits. Melt margarine or butter in a bowl with brown sugar and stir well. Pour half of butter/brown sugar mixture over first layer of biscuits. Layer the second 1/2 of biscuit quarters over this. Layer remaining pecans over the top and pour remaining butter/brown sugar mixture over this layer. Bake for 35 minutes. Cool about 10-15 minutes in pan. Invert onto platter and serve warm.
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