Honey-Pistachio Truffles

Yield: 24 truffles
3/4 cup heavy cream
3 tablespoons honey
8 ounces bittersweet chocolate chips
1/2 teaspoon pistachio or almond extract
1 cup crushed pistachios, for rolling
1. In a medium microwave-safe dish, whisk together the cream and honey. Microwave on high until bubbling, about 1 1/2 minutes.
2. Add the chocolate chips and wait 2 minutes. Stir gently until thoroughly combined and the chocolate has melted. If needed, microwave an additional 20 seconds to finish melting the chocolate. Stir in the extract, then refrigerate until chilled and firm, at least 2 hours or overnight.
3. Once the mixture is firm, place the pistachios in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop the mixture into balls. Roll each ball briefly between your hands to smooth, then roll each in the pistachios until coated. To store, refrigerate the truffles in an airtight container.
Per truffle: 113 calories; 8g fat; 3g saturated fat; 11mg cholesterol; 2g protein; 10g carbohydrate; 1g fiber; 3mg sodium

Honey Oatmeal Bread for Your Kitchenaid Mixer

Another experiment with my new Kitchenaid Mixer.  A success story with flavor.

Ingredients
5 -6 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 teaspoons salt
2 (1/4 ounce) package active dry yeast
1 1/2 cups water
1/2 cup honey
1/2 cup butter or 1/2 cup margarine
2 eggs
1 tablespoon water
1 egg whites
oatmeal

Directions
Place 5 cups flour, oats, salt, and yeast in Bowl.
Attach bowl and dough hook.
Turn to speed 2 and mix for 30 seconds.
In saucepan, combine water, honey, and butter.
Heat to 120°F to 130°F.
On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute.
Add eggs; mix an additional 1 minute.
Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic.
Place in greased bowl, turning to grease top.

1. 
   
   
   
   Cover; let rise in warm place, until doubled, about 1 hour.
   Punch dough down.
   Divide dough in half.
   Shape each half into a loaf.
   Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
   Cover; let rise in warm place till doubled, about an hour.
   Combine 1 TBSP water and egg white. Brush tops of loaves with mixture.
   Sprinkle with oatmeal.
   Bake at 375°F for 40 minutes.
   Remove from pans and cool on wire racks.
   11. 
       
       
       
       Don't you just love making homemade chocolate chip cookie's on a cold, damp winter day...
       
       
       
       

During the Christmas Holiday's I made a trip to the big city of St. Louis, Mo. to visit my mother.  During one of our post Christmas shopping events we stopped at the California Pizza Kitchen for lunch.  I ordered their standard White Pizza with Chicken.  It was the MOST amazing pizza I have ever eaten.  The herbs and seasonings were perfect, not over powering.. A must try.


http://www.cpk.com/menu/pizzas/

White Pizza

A combination of Mozzarella, Fontina, Ricotta, Parmesan and Pecorino Romano cheeses with fresh sautéed spinach and garlic. Add applewood smoked bacon.

Cheesy Lamb Cups

6 ServingsPrep: 15 min. Bake: 20 min.
Ingredients
1 envelope onion soup mix
1/3 cup dry bread crumbs
1 cup evaporated milk
2 pounds ground lamb
4 ounces cheddar cheese, cut into 12 cubes
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce
Directions
In a small bowl, combine the soup mix, bread crumbs and evaporated milk. Crumble lamb over mixture and mix well. Press half of the mixture into 12 greased muffin cups, filling each half full. Press one cube of cheese into the center of each cup. Cover with the remaining lamb mixture, mounding each slightly. Bake
at 375° for 20-25 minutes or until a meat thermometer reads 160° .
Meanwhile, combine the soup, milk and Worcestershire sauce in a small saucepan; heat through, stirring until smooth. Serve over lamb cups.
Yield: 6 servings.
Nutrition Facts: 1 serving equals 507 calories, 34 g fat (16 g saturated fat), 142 mg cholesterol, 1,112 mg sodium, 17 g carbohydrate, 1 g fiber, 36 g protein.© Taste of Home 2010

Lamb Noodle Stroganoff

8-10 ServingsPrep: 20 min. Bake: 30 min.
Ingredients
2 pounds ground lamb
2 garlic cloves, minced
1 can (16 ounces) Hunt's® Tomato Sauce
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) medium noodles, cooked and drained
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
6 green onions, sliced
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika
Directions
In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13-in. x 9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.
Yield: 8-10 servings.
Variation: Ground beef can be substituted for the lamb.
Nutrition Facts: 1 serving (1 cup) equals 549 calories, 34 g fat (19 g saturated fat), 165 mg cholesterol, 695 mg sodium,

Parmesan Muffins with Prosciutto and Basil

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup finely grated Parmesan cheese
1/2 cup minced prosciutto
1 Tbsp dried basil
10 Tbsp unsalted butter, softened
2 tsp sugar
1 tsp Dijon mustard
2 large eggs
1 1/2 cups plain low-fat yogurt

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use two regular muffin tins and reduce the oven temperature to 375 degrees.

Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.

Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps. Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth. Divide batter evenly among muffin cups.

Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.

*Warm leftovers in a 300- to 325-degree toaster oven.*

for more go to: www.plainchicken.blogspot.com

Make-Me-Crazy Grill Marinade

1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 1/2 tablespoons minced garlic
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
1/2 cup salsa
2 tablespoons olive oil

Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.