Ingredients:
1 package of thin sliced chicken breast
1 8 oz container Wheat Germ ( it is where the oatmeal is in the commisary, top shelf red label)
1 egg
1 jar Franks Buffalo wing sauce
1 Glass baking dish
Olive oil
Directions:
*Preheat oven 350 F
*Cut chicken into whatever size pieces you prefer
*Mix up egg in bowl and use as egg wash
*Dip chicken in egg wash and then in Wheat Germ and then place in baking dish (coat bottom of dish with very small amount of oil , enough to cover bottom)
*Bake for 35-45 minutes until chicken is cooked through
*Coat chicken with buffalo sauce and serve with blue cheese
Submitted by: Ellie Kessler
*Personal Note: This can be pretty hot but I like the mild.
Showing posts with label *Ellie Kessler. Show all posts
Showing posts with label *Ellie Kessler. Show all posts
Monday, June 28, 2010
Wednesday, June 23, 2010
Veggie Lasagna
Ingredients:
1 package of Lasagna noodles
1 8oz package of ricotta cheese
1 large package of mozzarella cheese
1 large package of Mexican mix cheese
1 jar of spaghetti sauce
1/4 to 1/2 a bag of frozen spinach ( the amount is a personal preference)
1/4 to 1/2 a bag of frozen broccoli ( the amount is a personal preference)
3-4 frozen asparagus pieces
1/2 zucchini
Garlic salt or powder
Onion salt or powder
Basil
Red pepper flakes
Oregano
1 tbsp. olive oil
Directions:
*Preheat oven to 325 F
*Boil lasagna with olive oil until al dente
*While the pasta is boiling, put zucchini, broccoli, asparagus, and spinach into a blender until finally chopped (if veggies are frozen, pop them in the microwave till they are just a little softened)
*Also add spices in at this time (the amount of each is as much or as little as you want, I always eyeball it)
*After pasta is done cooking rinse with cold water and drain
*Start layering (in LARGE glass baking dish): lasagna noodles, ricotta cheese, some chopped veggie mix, spaghetti sauce, then spread either mozzarella or mexican cheese all over (I rotate which of these cheeses per layer) .
*Keep repeating until all ingredients are finished or you run out of room in the dish (if that happens I just make another small lasagna in a small glass dish)
*Bake for ~30 minutes (until hot and bubbly!)
Submitted by: Ellie Kessler
1 package of Lasagna noodles
1 8oz package of ricotta cheese
1 large package of mozzarella cheese
1 large package of Mexican mix cheese
1 jar of spaghetti sauce
1/4 to 1/2 a bag of frozen spinach ( the amount is a personal preference)
1/4 to 1/2 a bag of frozen broccoli ( the amount is a personal preference)
3-4 frozen asparagus pieces
1/2 zucchini
Garlic salt or powder
Onion salt or powder
Basil
Red pepper flakes
Oregano
1 tbsp. olive oil
Directions:
*Preheat oven to 325 F
*Boil lasagna with olive oil until al dente
*While the pasta is boiling, put zucchini, broccoli, asparagus, and spinach into a blender until finally chopped (if veggies are frozen, pop them in the microwave till they are just a little softened)
*Also add spices in at this time (the amount of each is as much or as little as you want, I always eyeball it)
*After pasta is done cooking rinse with cold water and drain
*Start layering (in LARGE glass baking dish): lasagna noodles, ricotta cheese, some chopped veggie mix, spaghetti sauce, then spread either mozzarella or mexican cheese all over (I rotate which of these cheeses per layer) .
*Keep repeating until all ingredients are finished or you run out of room in the dish (if that happens I just make another small lasagna in a small glass dish)
*Bake for ~30 minutes (until hot and bubbly!)
Submitted by: Ellie Kessler
Tuesday, May 18, 2010
Hungarian Poppy Seed Rolls
Dough Ingredients:
1 tablespoon (1 package) active dry yeast
1/2 cup sugar
1 cup warm milk (105 degrees to 115 degrees F.)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
Grated zest of 1 lemon
1/2 teaspoon salt
3-3/4 to 4-1/2 cups unbleached all-purpose flour
Directions (for Dough):
*Pour 1/3 cup of the warm milk in a small bowl.
*Sprinkle the yeast and the pinch of sugar over the surface of the milk.
*Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
*In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy.
*Add the egg and beat vigorously for 1 minute.
*Beat in the remaining 2/3 cup milk, the yeast mixture, the lemon zest, salt, and 1 cup of the flour.
*Then beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.
*Turn the dough out onto a lightly floured work surface and knead until smooth and pliable, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. (The dough will be very soft but not sticky).
(If kneading by machine, switch from the paddle to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand).
*Place the dough in a greased deep container.
*Turn once to coat the top and cover with plastic wrap.
*Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator.
*Gently deflate the dough.
*Turn the dough out onto a floured work surface and divide into 4 equal portions.
*Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes.
*In the meantime make the filling...
Filling Ingredients:
2 cups poppy seeds
1 cup water
1/2 cup honey
1/4 cup sugar
1/4 tsp. salt
Directions (for Filling):
*Bring water to boil in a small saucepan
*Put seeds in a strainer and pour the boiling water over them.
*Drain thoroughly
*Grind the seeds in a food processor.
*Place the ground seeds in a medium saucepan and add the honey, sugar and salt.
*Cook over a low heat until thick and stir constantly until thick and blended well.
*Go back to the dough
*Grease or parchment-line a baking sheet.
*Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick.
*Spread the surface of each rectangle evenly with one-fourth of the nut paste.
*Working with I rectangle at a time and starting from a long side, fold over a 2-inch section.
*Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough
*Pinch the seams and place the dough, seam side down, on the baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart.
*Brush with the egg glaze and prick all over with a fork.
*Let rest, uncovered, at room temperature about 20 minutes.
*Twenty minutes before baking, preheat the oven to 350 degrees F.
*Brush once more with the beaten egg.
*Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. (If using 2 baking sheets, change the rack positions halfway through baking.)
*Let rest on the baking sheet 10 minutes.
*Using a large spatula, transfer the loaves to a cooling rack.
*Cool completely.
*Handle the hot breads carefully, because they are quite delicate.
Serves: 2-4
Submitted by: Ellie Kessler
1 tablespoon (1 package) active dry yeast
1/2 cup sugar
1 cup warm milk (105 degrees to 115 degrees F.)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
Grated zest of 1 lemon
1/2 teaspoon salt
3-3/4 to 4-1/2 cups unbleached all-purpose flour
Directions (for Dough):
*Pour 1/3 cup of the warm milk in a small bowl.
*Sprinkle the yeast and the pinch of sugar over the surface of the milk.
*Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
*In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy.
*Add the egg and beat vigorously for 1 minute.
*Beat in the remaining 2/3 cup milk, the yeast mixture, the lemon zest, salt, and 1 cup of the flour.
*Then beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.
*Turn the dough out onto a lightly floured work surface and knead until smooth and pliable, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. (The dough will be very soft but not sticky).
(If kneading by machine, switch from the paddle to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand).
*Place the dough in a greased deep container.
*Turn once to coat the top and cover with plastic wrap.
*Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator.
*Gently deflate the dough.
*Turn the dough out onto a floured work surface and divide into 4 equal portions.
*Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes.
*In the meantime make the filling...
Filling Ingredients:
2 cups poppy seeds
1 cup water
1/2 cup honey
1/4 cup sugar
1/4 tsp. salt
Directions (for Filling):
*Bring water to boil in a small saucepan
*Put seeds in a strainer and pour the boiling water over them.
*Drain thoroughly
*Grind the seeds in a food processor.
*Place the ground seeds in a medium saucepan and add the honey, sugar and salt.
*Cook over a low heat until thick and stir constantly until thick and blended well.
*Go back to the dough
*Grease or parchment-line a baking sheet.
*Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick.
*Spread the surface of each rectangle evenly with one-fourth of the nut paste.
*Working with I rectangle at a time and starting from a long side, fold over a 2-inch section.
*Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough
*Pinch the seams and place the dough, seam side down, on the baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart.
*Brush with the egg glaze and prick all over with a fork.
*Let rest, uncovered, at room temperature about 20 minutes.
*Twenty minutes before baking, preheat the oven to 350 degrees F.
*Brush once more with the beaten egg.
*Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. (If using 2 baking sheets, change the rack positions halfway through baking.)
*Let rest on the baking sheet 10 minutes.
*Using a large spatula, transfer the loaves to a cooling rack.
*Cool completely.
*Handle the hot breads carefully, because they are quite delicate.
Serves: 2-4
Submitted by: Ellie Kessler
Wednesday, April 21, 2010
Salmon Cakes
Ingredients:
Corn Flake breadcrumbs
1 egg
1 can Salmon
1 large sweet potato
1 onion
Directions:
*Lightly oil(olive oil) the bottom of a rectangular pan and preheat oven to 350 F
*Cut sweet potatoes up and boil in water till soft but not to soft
*Dice the onion and put it into a bowl
*In another take the can of salmon and put it into a bowl, then take off any left over skin or small bones.
*Once the salmon is good to go then add the onions and mix, add sweet potatoes after the have been drained and then mash all together with hands or a potato masher.
*Add the egg and about a handful of the breadcrumbs.
*Spread some breadcrumbs onto a plate , then take a small handful of salmon mixture and form it into a hamburger style patty, then cover with breadcrumbs on both sides.
*Put in pan (I use a glass one) and cook for about 20-25 min and then flip them and then cook another 20-25 min, be careful while flipping this is when they tend to fall apart.
Makes about 12 patties
Submitted by: Ellie Kessler
Corn Flake breadcrumbs
1 egg
1 can Salmon
1 large sweet potato
1 onion
Directions:
*Lightly oil(olive oil) the bottom of a rectangular pan and preheat oven to 350 F
*Cut sweet potatoes up and boil in water till soft but not to soft
*Dice the onion and put it into a bowl
*In another take the can of salmon and put it into a bowl, then take off any left over skin or small bones.
*Once the salmon is good to go then add the onions and mix, add sweet potatoes after the have been drained and then mash all together with hands or a potato masher.
*Add the egg and about a handful of the breadcrumbs.
*Spread some breadcrumbs onto a plate , then take a small handful of salmon mixture and form it into a hamburger style patty, then cover with breadcrumbs on both sides.
*Put in pan (I use a glass one) and cook for about 20-25 min and then flip them and then cook another 20-25 min, be careful while flipping this is when they tend to fall apart.
Makes about 12 patties
Submitted by: Ellie Kessler
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