Sandwiches

Rotisserie chicken, mozzarella, tomato, olive oil and basil sandwiches.

Spinace & Ricotta Stuffed Calzone

This dough I made with my typical bread recipe - here.

Ingredients:

10 oz frozen frozen spinach, thawed & squeezed of excess water.
2 cloves of minced garlic (or more if desired)
2 c whole milk ricotta cheese
3/4 cups fresh mozzarella
1/4 cups graded Parmesan
1 egg
salt and pepper to taste
olive oil for brushing

Directions:

1. In a pan over medium heat, saute garlic and add spinach. Heat through.

2. Mix the spinach, ricotta, mozzarella, and egg & season this with salt & pepper, to taste. Place 1/2 the filling on 1/2lb of the dough leaving a 3/4-inch border along the edge. Fold the remaining dough over the filling until the edges line up & pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.

3. Place the calzone on a baking sheet dusted with cornmeal & brush the top this with olive oil. Bake until golden brown & the center is hot & melted, 25 mins.

Late Night Snack

Ham, Honey Mustard and Brie Panini

Brush each slice of bread on one side with olive oil.
On unoiled sides of bread, spread honey mustard. Layer ham and cheese, sprinkle with salt and pepper and place panini on pre-heated grill.

Grill until golden.

Thanksgiving

Organic Turkey - salt and pepper the top, in the oven at 325 for 3 hours. What a difference organic makes. It came out juicy as can be. I stuffed the inside with a head of garlic cut in half, some onion quarters and rosemary. Couldn't taste any of it...

Sweet Potatoes with pineapple and marshmallows

Phyllo dough caps filled with portabello mushrooms

PORTABELLA AND BUTTON MUSHROOMS

Ingredients

1 teaspoon olive oil
1 teaspoon fine diced onions
1 cup small diced portabella mushrooms
1 cup small diced button mushrooms
2 tablespoons small diced roasted red pepper
2 tablespoons white wine
1/4 cup heavy whipping cream
1 tablespoon grated Parmesan cheese
Dash of salt and pepper
15 Athens® Mini Fillo Shells (1 box)

In a medium skillet, heat oil. Add onion, mushrooms and pepper. Sauté for 8-10 minutes. Add wine and simmer for 8-10 minutes. Add heavy whipping cream and reduce by half. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 350°F. oven for 7-10 minutes. Serve warm.

Makes 15 Appetizers

Brie with raspberry jam - I got inspired by the recipe below. Instead of fresh raspberries, I used a teaspoon of jam in every cap in between two slices of brie cheese. Big hit.

BRIE WITH FRESH RASPBERRY

Ingredients
5 oz. Brie cheese
15 Athens® Mini Fillo Shells (1 box)
15 fresh raspberries

In a food processor, pulse Brie cheese (including rind) until smooth. Spoon 1 rounded teaspoon of Brie into each Fillo Shell. Top with one raspberry. Bake in preheated 350¯F oven for 5 minutes or just until cheese is melted. Serve Warm

Makes 15 Appetizers

Green bean casserole - my mother in law made this

Lingonberries - now, everybody dislikes the crappy cranberry form a can and I didn't have any time or any more hands to make another dish, soooooooo, when we were at Ikea last we purchased two glass jars of lingonberries. Much more tastier!

The Lingonberry, or dry ground Cranberry, is a common wild fruit species found in our northern forests. It is closely related to the bog cranberry, which is the cranberry that is widely used in North America and Europe for holidays and special occasions. Traditionally, northern people around the world have made extensive use of the Lingonberry. People from Northern Europe, Canada, as well as Alaska consider this fruit to be an important diet staple. Historical references suggest that many European explorers, and Native people considered Lingonberries one of the most important edible wild fruits.