recipes
Greek Marinated Roasted Peppers, Olives and Feta
Greek Marinated Roasted Peppers, Olives and Feta
Ingredients
- 5 large red bell peppers
- ¼ cup olive or vegetable oil
- 3 tablespoons lemon juice
- ½ cup chopped fresh parsley
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
- 2 cloves garlic finely chopped
- 2 cups pitted kalamata olives
- 2 cups feta cheese cut into 1⁄2-inch cubes (1 cup)
- Baguette slices if desired
Instructions
- Set oven control to broil.
- Place bell peppers on ungreased cookie sheet.
- Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned.
- Place peppers in plastic bag; close tightly.
- Let stand 20 minutes.
- Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
- Remove skins, stems, seeds and membranes from peppers.
- Cut peppers into 1-inch pieces.
- In glass bowl or jar, place peppers, olives and cheese.
- Pour marinade over pepper mixture.
- To serve, use slotted spoon.
- Serve with baguette slices.
Notes / Tips / Wine Advice:
For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.
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Fresh Spring Rolls with Peanut Sauce
Fresh Spring Rolls with Peanut Sauce
Ingredients
SAUCE
- ½ cup creamy peanut butter
- ¼ cup canned coconut milk not cream of coconut
- 2 tablespoons teriyaki sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons finely chopped gingerroot
- 3 tablespoons water
ROLLS
- 3 oz uncooked thin rice stick noodles
- ½ cup shredded carrot 1 medium
- ⅓ cup julienne-cut fresh basil leaves
- ¼ cup chopped fresh cilantro
- 1 small serrano chile seeded, finely chopped
- ¼ cup teriyaki sauce
- 12 spring roll rice paper wrappers about 81⁄2 inch
- 12 small butter lettuce leaves tough centers removed
- ¾ cup salted dry-roasted peanuts
- 1 cup frozen shelled edamame green soybeans, cooked as directed on package
Instructions
- In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency.
- Cover; refrigerate until ready to serve.
- Fill 3-quart saucepan two-thirds with water; heat to boiling.
- Add rice stick noodles; boil gently 3 minutes or just until noodles are tender.
- Rinse with cold water; drain.
- Transfer to large bowl.
- With scissors, cut rice noodles into about 3-inch lengths.
- Stir in carrot, basil, cilantro, chile and 1⁄4 cup teriyaki sauce.
- Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface.
- Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel.
- Place lettuce leaf on lower third of wrapper.
- Spoon scant 1⁄3 cup noodle mixture on lettuce.
- Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame.
- Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides.
- Continue to roll up, tucking in sides.
- Place seam side down on serving platter.
- Repeat with remaining wrappers and fillings, placing on platter without sides touching.
- Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours.
- To serve, cut each roll in half diagonally.
- Stir sauce; serve with spring rolls.
Notes / Tips / Wine Advice:
If you’ve never made spring rolls before, you’ll get a feel for how long to dip the rice paper wrappers as you make a few. Dipping the wrappers for too short a time means they won’t bend and roll easily around the filling; dip them for too long and they become sticky, wrinkle up and won’t lay flat for filling. As the water cools, they will require a few more seconds to soak to soften them.
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String Cheese Sticks with Dipping Sauce
String Cheese Sticks with Dipping Sauce
Ingredients
- 2¼ cups Original Bisquick® mix
- ⅔ cup milk
- 1 package plain or smoked string cheese 8 oz
- 1 can pizza sauce 8 oz
- 1 tablespoon butter or margarine melted
- ¼ teaspoon garlic powder
Instructions
- Heat oven to 450°F.
- In medium bowl, stir Bisquick mix and milk until soft dough forms; beat 30 seconds with spoon.
- Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat.
- Shape into a ball; knead 10 times.
- Roll dough into 12×8-inch rectangle, 1⁄4 inch thick.
- Cut into 8 (6×2-inch) rectangles.
- Roll each rectangle around 1 piece of cheese.
- Pinch edge into roll to seal; seal ends.
- Roll on surface to completely enclose cheese sticks.
- On ungreased cookie sheet, place sticks seam sides down.
- Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 1-quart saucepan, heat pizza sauce over low heat until warm.
- In small bowl, mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet.
- Serve warm with pizza sauce for dipping.
Notes / Tips / Wine Advice:
If you don’t have pizza sauce on hand, heat up your favorite pasta sauce instead.
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Artichoke-Rosemary Bruschetta
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Guacamole-Cheese Crisps
Guacamole-Cheese Crisps
Ingredients
- 1 cup finely shredded Cheddar-Jack with jalapeño peppers cheese blend from 8-oz package
- 1 ⁄2 cup guacamole
- 3 tablespoons sour cream
- 3 tablespoons chunky-style salsa
Instructions
- Heat oven to 400°F.
- Line cookie sheet with cooking parchment paper.
- For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 11⁄2-inch round.
- Bake 6 to 8 minutes or until edges are light golden brown.
- Immediately remove from cookie sheet to cooling rack.
- Cool 5 minutes or until crisp.
- Onto each cheese crisp, spoon 11⁄2 teaspoons guacamole and about 1⁄2 teaspoon each sour cream and salsa.
Notes / Tips / Wine Advice:
You can make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.
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Sweet Pea–Wasabi Hummus with Wonton Chips
Sweet Pea–Wasabi Hummus with Wonton Chips
Ingredients
HUMMUS
- 1 bag 12 oz frozen sweet peas (2 cups)
- 1 can 15 oz garbanzo beans, drained, rinsed
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 2 teaspoons wasabi paste
- 2 teaspoons chopped gingerroot
- 1 ⁄2 teaspoon salt
- 2 cloves garlic finely chopped
- 2 tablespoons water
WONTON CHIPS
- 36 wonton skins 31⁄2-inch square
- Cooking spray
- 1 ⁄2 teaspoon coarse sea salt
Instructions
- Cook peas as directed on package for minimum cook time; drain.
- In food processor, place cooked peas and remaining hummus ingredients except water.
- Process with on/off pulses 10 to 15 times or until partially smooth.
- With food processor running, add water, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip. )
- Transfer to serving bowl.
- Cover; refrigerate up to 1 day.
- Heat oven to 375°F.
- Cut wonton skins diagonally in half.
- Place half of the skins on ungreased large cookie sheet.
- Spray with cooking spray; sprinkle with sea salt.
- Bake 8 to 10 minutes or until golden brown and crisp.
- Transfer to serving platter.
- Repeat with remaining wonton skins.
- Serve hummus with chips.
Notes / Tips / Wine Advice:
This is a great make-ahead appetizer. Both the hummus and chips can be made a day in advance. To make the chips a day ahead, after they’re baked and cooled, store them in a covered container at room temperature.
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Deep Dish Pizza Pie
Deep Dish Pizza Pie
Ingredients
- 1 lb bulk reduced-fat Italian pork sausage
- 1 large onion chopped (1 cup)
- 1 small green bell pepper chopped
- 2 cups Original Bisquick mix
- ½ cup stone-ground yellow cornmeal
- ½ cup shredded Parmesan cheese 2 oz
- 6 tablespoons cold butter
- ¼ cup boiling water
- 6 slices ¾ oz each mozzarella cheese
- ⅔ cup pizza sauce
- 1 package 3 oz sliced pepperoni
- 2 cups shredded mozzarella cheese 8 oz
- Small fresh basil leaves if desired
Instructions
- Heat oven to 350°F.
- In 12-inch nonstick skillet, cook sausage over medium heat until no longer pink.
- Remove sausage to paper towels, reserving drippings.
- Cook onion and bell pepper in drippings until crisp-tender.
- In medium bowl, stir Bisquick mix, cornmeal and Parmesan cheese.
- Cut in butter, using pastry blender or fork, until crumbly.
- Add boiling water; stir vigorously until dough forms.
- Spray 10-inch ovenproof skillet with cooking spray.
- Press dough on bottom and up side of skillet.
- Arrange cheese slices over crust; spread with ⅓ cup of the pizza sauce.
- Top with sausage and onion mixture.
- Arrange two-thirds of the pepperoni over onion mixture.
- Spread remaining ⅓ cup pizza sauce over pepperoni; top with shredded mozzarella cheese and remaining pepperoni.
- Bake 30 to 35 minutes or until crust is golden brown.
- Let stand 5 minutes.
- Garnish with basil.
- Serve with additional pizza sauce, heated, if desired.
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Grilled Kielbasa, Caramelized Onion and Basil Pizzas
Grilled Kielbasa, Caramelized Onion and Basil Pizzas
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 small red onion thinly sliced (about ¾ cup)
- Olive oil cooking spray
- 1 can 13.8 oz refrigerated classic pizza crust
- ¾ cup pizza sauce
- 1 cup about 4 oz thinly sliced cooked kielbasa sausage (from 16-oz package)
- 1 cup shredded mozzarella cheese 4 oz
- ½ cup fresh basil leaves
Instructions
- In 10-inch skillet, heat oil over medium heat.
- Add onion; cook 10 minutes, stirring occasionally.
- Reduce heat to medium-low; cook 5 to 10 minutes longer, stirring frequently, until onions are very tender and golden.
- Remove from heat; set aside.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
- Spray large cookie sheet with cooking spray.
- Unroll can of dough; cut into 4 equal rectangles.
- Spray both sides of each rectangle with cooking spray; place on cookie sheet.
- Place 2 dough rectangles at a time directly on grill rack on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat. )
- Cover grill; cook 5 to 7 minutes or until edges of dough look dry (check occasionally to make sure bottoms of crusts are cooking evenly; rotate crusts if necessary).
- Cook about 2 minutes longer or until bottoms of crusts are golden and have grill marks.
- Using large pancake turner, remove crusts from grill to cookie sheet.
- Repeat with remaining dough rectangles.
- Turn cooked crusts over so cooked sides are up; spread evenly with pizza sauce.
- Top each with sausage, onions and cheese.
- Return pizzas to grill rack over indirect heat.
- Cover grill; cook about 5 minutes longer or until bottoms are golden brown and cheese is melted.
- Sprinkle with basil.
Notes / Tips / Wine Advice:
Any type of precooked sausage can be used instead of kielbasa. Or try pepperoni, Canadian bacon, cooked chorizo or your favorite veggies.
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Ham and Gorgonzola Pizza
Ham and Gorgonzola Pizza
Ingredients
Crust
- 2½ to 3 cups Gold Medal all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast 2¼ teaspoons
- 3 tablespoons olive or vegetable oil
- 1 cup very warm water 120°F to 130°F
Topping
- 1 teaspoon olive oil
- ⅓ cup refrigerated Alfredo sauce
- 1 cup cubed cooked ham
- ½ cup crumbled Gorgonzola or blue cheese 2 oz
- 4 medium green onions sliced (¼ cup)
- 1 cup shredded mozzarella cheese 4 oz
- ½ teaspoon dried oregano leaves
Instructions
- In large bowl, mix 1 cup of the flour, the sugar, salt and yeast.
- Add 3 tablespoons oil and the warm water; mix well.
- Stir in enough remaining flour until dough is soft and leaves side of bowl.
- On lightly floured surface, knead dough 4 to 5 minutes or until smooth and springy.
- Cover loosely with plastic wrap; let rest 10 minutes.
- Heat oven to 425°F.
- Spray large cookie sheet or 12-inch pizza pan with cooking spray.
- Divide dough in half.
- * Press half of dough into 12-inch round on cookie sheet.
- Brush dough with 1 teaspoon oil.
- Bake 10 to 12 minutes or until crust is golden brown.
- Spread Alfredo sauce over crust.
- Sprinkle with ham, Gorgonzola cheese, onions, mozzarella cheese and oregano.
- Bake 9 to 11 minutes longer or until cheese is melted.
Notes / Tips / Wine Advice:
*You can make 2 pizzas right away if you’re serving a larger group. Just press and bake the other half of the dough on a second pizza pan and double the toppings. Or prebake the second crust, only through step 3, then wrap it tightly in plastic wrap and freeze. Unwrap and thaw before topping and baking as directed in step 4.
