Bolillo Bread

Bolillo Bread is a great snack or side dish to serve with a meal. It is seasoned perfectly and stuffed full of vegetables and cheese allowing for a blend of flavors from both the crust and filling that melt your taste buds.

Ingredients:
              1 tbs olive oil
              1/2 onion julienne
              1/4 large chunk of pepper julienne
              1-2 broccoli spears chopped
              1 pkg yeast
              3/4 cup very warm water
              3 tbs sugar
              3 tbs oil
              1 tsp basil
              1/4 tsp rosemary
              2 cups flour
              1 tb tomato sauce
              1/3 cup ricotta cheese
              1/3 cup shredded mozzarella cheese
              1 egg
              1 tbs water
              1 tbs cornmeal

Saute until onions and peppers are slightly golden in color

              1 tbs olive oil
              1/2 onion julienne
              1/4 large chunk of pepper julienne
              1-2 broccoli spears chopped

Set aside for later

Dissolve together in a large bowl

              1 pkg yeast
              3/4 cup very warm water

Add to bowl

              3 tbs sugar
              3 tbs oil
              1 tsp basil
              1/4 tsp rosemary

Stir into mixture
              2 cups flour

Knead dough for 3 minutes

Roll dough into a long thin rectangle about 6 x 14 inches

Mix together in small bowl

              1 tb tomato sauce
              1/3 cup ricotta cheese

Spread mixture along one side of the rolled dough keeping the edges clean

Place sauteed onions and peppers on top of ricotta cheese mixture

Sprinkle shredded mozzarella cheese on top of everything

Fold dough lengthwise

Seal edges with fingers

Whisk together 1 egg and 1 tbs water

Brush top of dough with egg mixture

Sprinkle top lightly with cornmeal

Place on a cookie sheet that has been dusted with flour and 1 tbs cornmeal

Bake 450 10-15 minutes or until golden brown

Gingerbread

Everyone loves gingerbread around the holidays. This recipe is pretty straight forward for a gingerbread recipe, but when made right guarantees soft cookies unless you want them a little crispier, then you just leave them in the oven a few more minutes.

Ingredients:
              5 tbs soft butter
              1/3 cup brown sugar
              1/3 cup molasses
              2 tbs beaten egg
              1/2 tsp vanilla
              1 2/3 cups flour
              1 1/4 tsp cinnamon
              1/2 tsp ginger
              1/4 tsp cloves
              1/2 tsp baking soda
              3/4 tsp baking powder
              Pinch of salt

 Mix together in an electric mixing bowl

              5 tbs soft butter
              1/3 cup brown sugar
              1/3 cup molasses
              2 tbs beaten egg
              1/2 tsp vanilla

In a separate bowl mix together

              1 2/3 cups flour
              1 1/4 tsp cinnamon
              1/2 tsp ginger
              1/4 tsp cloves
              1/2 tsp baking soda
              3/4 tsp baking powder
              Pinch of salt

Add flour mixture to electric mixing bowl and mix together

Gently roll out dough using a rolling pin and cut with cookie cutters

Place on a cookie sheet (not greased)

Bake 350 7-10 minutes

Vegetable Ensemble With Rice

This hearty dish can be served as an appetizer or as an entree. Either way you will love the flavor profile it gives the vegetables when finished cooking.

Ingredients:
              2 tbs olive oil
              1 tsp garlic
              1/2 red pepper cut into julienne pieces
              1/3 onion cut into julienne pieces
              4 carrots cut into circles
              1 chicken breast cut into bite sized pieces
              1 tsp pepper seasoning
              3/4 cup chicken stock
              1 tbs flour or cornstarch
              1 1/4 cup water
              1 chicken bullion cube
              1 1/4 cup rice

Saute over medium heat until peppers are almost soft
              2 tbs olive oil
              1 tsp garlic
              1/2 red pepper cut into julienne pieces
              1/3 onion cut into julienne pieces
              4 carrots cut into circles

Add chicken breast pieces to saute pan

Season everything with 1 tsp pepper seasoning

Whisk together in small bowl
              3/4 cup chicken stock
              1 tbs flour or cornstarch

Pour this mixture over cooked chicken and vegetables and bring to full boil

Turn to simmer and cook at low boil for 2-4 minutes or until slightly thickened

Bring 1 1/4 cup water to boil with 1 chicken bullion cube

Add 1 1/4 cup rice to boiling water and stir

Cover and turn heat to simmer

Cook for 17 minutes or until no water is left (may need additional time)

Pour chicken and vegetable mixture over rice and serve

Profiteroles

This very simple dish is a classic that everyone enjoys. You can serve them with syrup, or whipped cream, anything you want, even plain. No matter how you choose to eat them they are still a great treat.

Ingredients:
              1/2 cup water
              1/4 cup butter
              1/2 cup flour
              2 eggs

Bring to a boil in a small deep saucepan
              1/2 cup water
              1/4 cup butter

Turn heat to low or simmer

Add 1/2 cup flour and stir vigorously until mixture forms a ball

Remove from heat and add into flour
              2 eggs that have been beaten until frothy and foamy

Beat until smooth

Drop 3-4 tablespoons of dough onto un-greased cookie sheet

Bake 430 for 15 minutes or until golden brown
 
Turn off oven and let sit for additional 5-7 minuts

Remove from oven

Optional: Dust tops with powdered sugar or drizzle with chocolate syrup

Mediterranean Fresh Tomato and Basil Flatbread

As an alternative to rolls for dinner, this deliciously seasoned bread would work just fine. Packed full of a variety of different ingredients that all compliment each other once you take a bite.

Ingredients:
              1 pkg yeast
              3/4 cup very warm water
              2 tbs cornmeal
              1 tbs olive oil
              2 tsp sugar
              2 cups flour
              1 tsp salt
              1 1/2 tsp basil
              2 tbs olive oil
              2 tsp feta cheese
              1 tbs balsamic vinegar
              dash of salt
              1/8 tsp black pepper seasoning
              1 1/2 tsp garlic pieces
              1 chunk of onion julienned
              1 tbs parmesean cheese
              1/4 cup motz cheese
              2-3 spinach leaves sliced into tiny pieces
              1/2 tomato chopped into small pieces

Dissolve together in a large bowl
              1 pkg yeast
              3/4 cup very warm water
              2 tbs cornmeal
              1 tbs olive oil
              2 tsp sugar

Stir into the yeast mixture
              2 cups flour
              1 tsp salt

Knead for 3-5 minutes until dough is soft

Divide dough into 3-4 pieces

Shape each dough using your hands into a flat oval 6 inches in diameter

Place on two greased cookie sheets that have been dusted with cornmeal

Mix together in a small bowl
              1 1/2 tsp basil
              2 tbs olive oil
              2 tsp feta cheese
              1 tbs balsamic vinegar
              dash of salt
              1/8 tsp black pepper seasoning
              1 1/2 tsp garlic pieces
              1 chunk of onion julienned
              1 tbs parmesean cheese
              1/4 cup motz cheese
              2-3 spinach leaves sliced into tiny pieces
              1/2 tomato chopped into small pieces

Divide topping mixture between the ovals and spread evenly across the tops

Bake 450 12-15 minutes or until golden brown

Classic French Chicken

If you want chicken for dinner, this dish is a good alternative then baking it. The different herbs and spices when sautéed with the chicken, get absorbed inward so when you eat it, its packed full of flavor.

Ingredients:
              Chicken breast
              1 egg
              1/2 cup flour
              1/4 tsp garlic salt
              1/4 tsp thyme
              1/4 tsp sage
              1/4 tsp parsley
              a few shakes of pepper
              3 tbs olive oil
              1 tbs onion finely chopped
              1/2 tsp bacon bits
              1/4 tsp garlic pieces
              1 tbs flour
              3 tbs chicken stock
              1/2 cup milk
              1/3 cup chicken stock

On a cutting board cut chicken breast into long thin strips

Whisk together in a small bowl 1 egg until foamy

Dip each piece of chicken in egg, shake off excess egg

Place following in a bowl and mix

Dredge meat in seasoned flour coating well on each side
              1/2 cup flour
              1/4 tsp garlic salt
              1/4 tsp thyme
              1/4 tsp sage
              1/4 tsp parsley
              a few shakes of pepper

Dredge meat in seasoned flour coating well on each side

 Heat saute pan with 3 tbs olive oil and add coated chicken

Turn chicken only once after underside is brown and place in bowl when done

Carefully drain off all but about 1 Tbs oil in sauté pan

Whisk into the oil:
              1 tbs onion finely chopped
              1/2 tsp bacon bits
              1/4 tsp garlic pieces
              1 tbs flour
              3 tbs chicken stock

Whisk should scrape up any drippings off the bottom of pan

Add 1/3 cup chicken broth and continue to stir on Med-high heat
           
 Bring to a soft boil and time for 2 minutes

Turn heat down to medium

Add 1/2-cup milk to sauce and whisk until smooth

 Return meat to sauce and cook for another one-two minutes.