Mel comes through again! She hosted a Bunko group and served them a menu perfect for our HM reader’s previous request for a meal you can eat away from the table, without a tray and a knife.
1-16 ounce loaf frozen pizza dough(1 bag of trader joes pizza dough will work)
1 egg beaten
1 TB olive oil
½ pd skinless, boneless chicken breast cut into bite size pieces
1 small onion sliced into rings and separated
1 small yellow or green sweet pepper, cut into this strips
¼ tsp lemon-pepper seasoning
¼ cup basil pesto, lemon pesto, or roasted garlic and red pepper pesto
3 plum tomatoes, thinly sliced
6 ounces smoked or reg fresh mozzarella, thinly sliced
Roll bread dough on a lightly floured surface into a 10 inch circle. Place dough in a greased 11-inch tart pan with a removable bottom pressing to fit into a pan. Prick dough with a fork. Brush with beaten egg. Bake at 400 for 12 to 14 min or till brown. Transfer pan to a wire rack, leaving oven on. Meanwhile, heat oil in a large skillet. Stir-fry chicken, onion, sweet pepper and lemon-pepper seasoning over medium-high heat for 4-5 min. or till chicken is no longer link and vegetables are crisp-tender. Spread desired pesto over baked crust. Top with chicken mixture, tomatoes and fresh mozzerlla. Bake in a 400 degree oven for 10-15 minutes or till heated through and cheese is melted. Remove tart from pan cut into wedges. Makes 12 servings.
chocolate caramel bars
36 Brach caramels
3 T. cream or evaporated milk
¾ c. melted butter
1 c. flour
¾ c. brown sugar
1 c. old fashioned oatmeal
¾ tsp. salt
1 c. choc chips
½ c. chopped walnuts
Melt caramels and cream and 3 T. butter. Mix ¾ cup butter, flour, b. sugar, oatmeal and salt. Pat ¾ of oatmeal mixture in 9 X 13 pan. Bake 10 min at 350 degrees. Remove from oven and pur caramel mixture over top. top with chips and nuts and crumbled remaining ¼ oatmeal mixture on top. Bake 12 min. more.
chicken cilantro bites
Whisk these together:
1 tsp lime zest
3 TB lime juice
1 clv garlic
3/4 tsp salt
1/2 tsp cumin
1/8 tsp grp red pepper
1 TB olive oil
Marinate chicken breasts(2) in Caribbean Jerk marinade. Grill and shred.
1/2 avocado chopped
1/4 c thinly sliced red onion
2 TB chopped cilantro
1 jalepeno sedded and chopped
Can also add shredded mexican chese mixture
Mix with shredded chicken and dressing and serve in tortilla cups..
bacon and tomato puffs
4 slices cooked bacon crumbled,
2 vine-ripened tomatoes, finely chopped
½ onion finely chopped
3 ounces shredded swiss cheese (about ¾ cup)
8 TB mayo
2 TB finely chopped fresh basil
1 can (16 ounces)reduced-fat buttermilk biscuit dough
Lightly coat a non-stick mini-muffin pan with canola spray. combine bacon pieces, tomatoes, onion, swiss cheese, mayo, and basil to a bowl and stir. Heat oven to 375. Cut each biscuit into quarters and press each quarter into cups of prepared pan to make crust. Fill each crust with a heaping tsp. of the tomato-basil-bacon mixture. Bake until golden brown, about 10 minutes.
12 thin slices provolone cheese (6-7 oz)
½ cup Gorgonzola cheese softened (2 oz)
1 Tbsp. milk
12 thin slices of Genoa salami (4 oz)
Let provolone cheese stand at room temp for 30 min. Mix gorgonzola and milk in bowl. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper and place seam side down on platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 min. Cut rolls in ½ inch slices. Serve with crackers or flatbread.