Friday, July 20, 2012

Friday Foodday

Next week I'm headed on vacation with my family to New Hampshire for a whole week! But not to worry, I'm leaving you in the very capable hands of some of my favorite bloggers. Enjoy their posts! 

Now, my favorite recipes!

Avocado Roasted Chicken Grill cheese with spicy tomato sauce

8 slices each of swiss cheese and pepperjack cheese
2 large ripe avocados, sliced
1 cup of spicy tomato sauce
8 slices of good hearty bread
1/2 pound of chicken tenders
1 tsp salt and pepper each
1/2 tsp cajun seasoning
1/2 tsp garlic powder
dash of olive oil
dash of paprika

Mix seasonings together along with the olive oil and toss with the chicken tenders. Roast in oven for 15-20 minutes (depending on size of tenders) at 375. Set aside to cool. Once cool cut into nice size chunks.
Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add slice of pepperjack and slice of swiss cheese, next add the chicken and avocado slices. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining slices of bread. Top with the spicy tomato sauce and call it a night!

Baked Ziti with Summer Vegetables
4 ounces uncooked ziti
1 tablespoon olive oil
1 medium yellow squash, chopped
1 medium zucchini, chopped
1 medium onion, chopped
4 large mushrooms, chopped
1 can diced tomatoes, drained
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
1/2 chopped grated Pecorino cheese 

Cook pasta according to package directions; drain. Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, onion and mushrooms; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella and pecorino.

Bake at 400° for 15 minutes or until bubbly and browned.

Oreo Fudge Bars
1 16 oz package Oreos
1 stick butter, melted
1/4 tsp salt
1 (14 oz) can sweetened condensed milk
1 1/4 cup semi-sweet chocolate chips (or a mix of milk and semi-sweet- we like it both ways)

1- Preheat the oven to 325.
2- Line a 9x13 dish with foil, sprayed with cooking spray.
3- Set 6-8 cookies aside, chop into pieces (this will be the topping of the bars).
4- Place remaining cookies in a food process and process into a fine crumb. (If you don't have a food processor roll them in a ziplock bag with a rolling pin until in a fine crumb).
5- Combine the butter, Oreos, and salt. Press down into the bottom of the pan.
6- Melt the chocolate, combine with the condensed milk, stirring well.
7- Pour the topping over the Oreo layer. Top with the chopped Oreos.
8- Bake for 20 minutes.
9- Allow to cool for one hour, then place in the fridge to cool completely before slicing. Keep cool until serving.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.