Prosciutto and Buffalo Mozzarella
This is just so easy and presented well.
Thinly sliced prosciutto
Sliced Buffalo Mozzarella
Plate it accordingly!
So good, so easy!! Enjoy!
2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
Sweet Cream-Cheese Butter (recipe below)
Sift together first 6 ingredients into a large bowl.
Whisk together buttermilk and next 3 ingredients in another bowl.
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Serve with Sweet Cream-Cheese Butter.
Sweet Cream Cheese Butter
1 (8-oz.) cream cheese
1 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Add vanilla, beating until blended.
2 1/4 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
2 cups shredded marble cheese , divided
1 pkg bacon , chopped
Preheat oven to 350°F (180°C). Cook pasta according to package directions but reduce cooking time by 2 min. Drain.
Heat half the butter over medium heat in the same saucepan, stirring for 5 to 8 min, sprinkle evenly with flour. Cook for 2 min. Slowly whisk in milk until smooth. While stirring constantly, bring to a boil. Cook, stirring frequently, for 10 to 12 min or until sauce thickens slightly. Stir in 1 ½ cups cheese and prepared macaroni.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, about 10 to 12 min. Add all except ¼ cup bacon to pasta mixture; stir to combine.
Transfer to a greased 13-in. x 9-in. (33 x 23 cm) baking dish. Top with remaining bacon and cheese. Bake for 20 minutes or until bubbling and golden.
1 Orange peeled and chopped
1/2 cup of Blueberries
1/2 cup of Walnuts
1 Apple chopped
1 Celery stalk sliced
1/2 cup of Feta Cheese
Sprig of thyme sprinkled over
in a jar combine, cover and shake
2 TB of Blueberry puree
2 TB Honey
2 TB Olive Oil
2 TB Balsamic Vinegar
Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours
3 large skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/4 cup low sodium soy sauce
1/2 cup mixed blackberries and blueberries
3 Tablespoons sugar
1/4 cup garlic hoisin sauce
2 Tablespoons olive oil
1/2 cup diced onion
1 Tablespoon cornstarch
Sliced green onions, for garnish
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberries and blueberries, sugar, hoisin, olive oil, and onion, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Shred the chicken into smaller pieces.
In a small saucepan, whisk together the cornstarch with 3 tablespoons of cold water.
Transfer the liquids from the slow cooker into the small saucepan set over medium-high heat . Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with green onions.
Serve with rice and broccoli
For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 1/4 tsp. instant yeast
1 cup of quite warm water (120-130° F.)
1 Tbsp. vegetable, canola or any other neutral tasting oil
For the toppings:
350 ml. (12 oz. or 1 1/2 cups) of your favourite pizza sauce
3 cups shredded cheese
1.For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn’t stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.
2.Get two baking sheets ready
3.Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make multiple pieces.
4.Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a shape about 1/4-inch thick. Place the dough shape onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don’t spread much).
5.Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kind) top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold) and spread it over the top, going as far to the edges as you can without it going over the sides.
6.Top with a generous amount of cheese. Repeat with all the buns.
6.Baking: Preheat oven to 375° F. Place baking sheets in the centre of the oven. Bake for 18-20 minutes (for thin buns – longer if you made fewer, thicker buns). then remove buns to a cooling rack.