Bread

Need a healthier pizza recipe? This one uses wholegrain Pita bread, Chicken and Sun dried tomatoes.This could be served as an appetizer… it’s light, full of flavors
 with a crispy crust!

  • Cook Time 10 min
  • Total Time 15 min

Getting Started

  • 1- 6 count package of Wholegrain Pita Bread
  • 1- 6 ounce jar Sun Dried Tomato Pesto
  • 1/2 lb. quality deli chicken (sliced thin)
  • 1/2 pound fresh mozzarella cheese (sliced as thin as possible)
  • 1 1/2 cups shredded Asiago cheese
  • 1-2 tablespoons dried oregano
  • 1 small red onion (sliced thin)
  • 1 small can sliced black olives (or your favorite olive)
  • extra virgin olive oil
  • A fresh herb such as parsley, basil, cilantro or your favorite

 

Method

 

Preheat oven to 375 degrees

Line a heavy baking sheet with foil; drizzle with olive oil and place the pita bread on top of the oil. Rotate the bread around to coat the underneath side.

Spread the pesto on each pita; layer with the sliced mozzarella cheese, chicken slices, onions, olives and top with the dried oregano, shredded Asiago cheese and fresh herb.4

Bake for 10 minutes or till just crispy; turn heat to broil for an additional 1-1 1/2 minutes till brown on the top. Remove from oven and drizzle with a small amount of extra virgin olive oil.

Cut and serve…ENJOY!

Pita Pizza Read More »

Holiday Stuffing

 

Holiday Stuffing

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 10-12 cups dried bread (cubed)
  • 1 cup celery plus celery leaves chopped (light green ones)
  • ¼ cup chopped fresh parsley leaves
  • ½ cup onion chopped
  • 1 teaspoon dried sage (more if desired)
  • 1 stick butter
  • 2 cups chicken broth
  • Salt and pepper to taste

Method

1

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside

2

In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

3

Cover dish with foil for the first 30 minutes for a moist dressing (if desired)

4

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown and crunchy on top.


Holiday Stuffing Read More »

Chive Salad Dressing

Getting Started

To Start

  • Preheat oven to 400

What You’ll Need

  • 1 ½ cups all purpose flour
  • ¼ t salt
  • 1/8 teaspoon baking powder
  • 8 Tablespoons cold unsalted butter cut into small pieces
  • 2 Tablespoons cold vegetable shortening
  • 2-4 Tablespoons Ice water

Method

1

In the large bowl of a food processor add the flour, salt and baking powder; pulse for 10 seconds to sift,
Add the cold butter and shortening and with quick pulses mix the dough till it resembles coarse corn meal and there are no pieces of butter larger than a pea

2

Add some of the cold water and pulse 5-6 times till the dough begins to hold together, add more if needed. The dough should hold together when a small amount is pressed together between your finger tips.

3

Note:
Do not allow the dough to form a ball in the bowl; do not over process or the dough will be tough
Turn the dough out onto a lightly floured surface; shape into a ball then flatten into a disk shape; wrap in plastic and refrigerate for 1 hour before using

4

When ready to bake, cover the pie crust with a sheet of foil to prevent the edges form burning. Bake for 12-15 minutes or till golden brown.


Flakey Pie Crust Read More »

Mini Corn Bread Muffins with Tupelo Honey

Getting Started

  • Preheat oven to 400 degrees

What You’ll Need

  • 1 cup corn meal (white or yellow)
  • 1 cup all purpose flour
  • 1/4 cup sugar (optional)
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1 egg

Method

Preparing the spices

1

Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan.

2

Drizzle with honey or maple syrup and of course…butter!



This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Mini Corn Bread Muffins with Tupelo Honey Read More »

Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Recipe Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Rustic Herb Bread

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil


1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Blackberry and Lemon Muffins with Honey Drizzle

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 1/2 cup half and half
  • 1/4 cup of The Gourmet Farm Girl Lemon Extra Virgin Olive Oil
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pint fresh blackberries

Method

1

Line a muffin tin with cupcake papers.

2

Whisk the milk, oil and egg together and set aside. Sift together the flour, baking powder and salt. Add the wet mixture to the dry and stir until moistened. Fold in the berries. the batter should be slightly lumpy.

3

Fill each muffin cup about 2/3 full and bake for 20-25 minutes.

4

Remove from oven and drizzle some pure Ohio honey over the top of each muffin. Allow to sit for about 3-4 minutes; remove muffins to a wire rack to finish cooling.


Blackberry and Lemon Muffins with Honey Drizzle Read More »