Turkey Muffaletta

Cheesy Dip

Buttermilk Pancakes

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Chicken Burgundy Breasts

Ingredients:

Servings:
6 6

6

Servings Size

• 
  

• 6 boneless skinless chicken breasts
• 4 ounces butter
• 2 teaspoons oil
• 1 tablespoon Dijon mustard (NO SUBSTITUTES HERE)
• 5 ounces creme fraiche or 5 ounces good quality sour cream
• 3/4 cup marc de bourgogne or 1 good cognac  
• 1 Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
• 2 ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
• 3 Flamber.
• 4 Remove the breasts and keep warm.
• 5 In the same pan, add the cream and mix well.
• 6 Reduce the sauce SLOWLY on low to low-medium heat.
• 7 Adjust the seasonings for salt and pepper.
• 8 *Atthe last minute, add the mustard and stir to incorporate it.
• 9 Serve over the breasts with rice or potatoes.
• 10 NOTES.
• 11 ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
• 12 Never add directly from the bottle.
• 13 To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
• 14 It should burn out within about one minute.
• 15 Caution- the flames can shoot pretty high.
• 16 *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce.
• 17 ENJOY!
• 18 with a good bottle of white wine and the rest of the cognac for dessert!

Chicken Empanadas

3/4 cup cooked chicken

1/2 cup monterey jack cheese, grated

1/2 cup cheddar cheese, grated

3/4 can green chilies, chopped

3/4 teaspoon minced garlic

2 1/4 tablespoons minced green onions

1/2 teaspoon cumin, groun

3/4 teaspoon salt

1 1/2 frozen pie crusts

2 1/4 egg yolks

1 1/2 tablespoons kosher salt

3/4 tablespoon chili powder

1 Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.

2 On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).

3 Place approximately 2 tablespoons of chicken mixture in center of dough circles.

4 Fold each circle in half and crimp edges with a fork.

5 Place on a baking sheet and brush tops with egg yolk

6 Sprinkle top with mixed salt and chili powder

7 Bake 12-13 minutes at 400F degrees

8 Serve warm or at room temperature.

9 Freezes well.

Mediterranean Pizza

• 1 (2 lb.) round loaf Italian bread
• 1/4 cup Crisco® Light Tasting Olive Oil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 cups shredded mozzarella cheese
• 1 cup seeded and chopped Roma tomatoes
• 1/2 cup chopped and pitted Kalamata or black olives
• 1 (6 oz.) container feta cheese, crumbled

 

1.  
   HEAT oven to 350°F.


2.  
   CUT two 1/2-inch thick rounds horizontally from center of bread, reserving remaining bread for another use. Brush bread rounds on both sides with olive oil. Place on baking sheet. Bake until crisp, about 8 to 10 minutes. Cool 5 minutes.


3.  
   COMBINE oregano, red pepper flakes and mozzarella cheese. Reserve 1/2 cup of cheese mixture. Divide remaining seasoned cheese evenly on top of toasted bread rounds. Sprinkle each with tomatoes, olives and feta cheese. Top with remaining seasoned cheese.


4.  
   RETURN to oven. Bake 12 to 15 minutes or until cheeses melt and crusts are crisp.

Mushroom St Thomas Breakfast Casserole

Ingredients

• 2 pounds Italian turkey sausage links, casings removed
• 4 teaspoons fennel seed
• 1/2 pound sliced fresh mushrooms
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 cup butter, melted
• 1 cup grated Parmesan cheese
• 3/4 cup half-and-half cream
• 2 pounds shredded Monterey Jack cheese
• 2 teaspoons dry mustard powder
• 1/2 cup dry vermouth

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Brown turkey sausage and fennel seeds in a large skillet over medium heat, about 10 minutes; drain off excess grease, then add mushrooms and spinach. Cook until the mixture is hot and the juice from the spinach and mushrooms has evaporated,10 to 15 more minutes. Spread the turkey mixture into the prepared baking dish.
3. In a bowl, mix the butter, Parmesan cheese, half and half cream, Monterey Jack cheese, mustard powder, and vermouth until well combined; pour over the sausage mixture in the baking dish.
4. Bake in the preheated oven until bubbling and the topping has browned, 20 to 30 minutes. Check after 20 minutes.