Carrabba’s Chicken Bryan Copycat

Dec 27, 2014 by

Chicken Bryan is one of Carrabba’s Italian Grill’s most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba’s that’s what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.

Ingredients
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1½ cups chopped sun-dried tomatoes
  • ¼ cup chopped fresh basil (I didn’t have it at this time used dried basil)
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature
Instructions
  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time.
  2. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  3. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.

Yields 6

Carrabba's Chicken Bryan Copycat

Chicken Bryan is one of Carrabba's Italian Grill's most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba's that's what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.

35 minPrep Time

20 minCook Time

55 minTotal Time

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Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1 1/2 cups chopped sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature

Instructions

  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  2. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.
Cuisine: Italian | Recipe Type: CopyCat/Dinner
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Baked Ziti

May 28, 2014 by

Baked Ziti another easy casserole dish perfect for through the week. This is a very basic one, feel free to add some vegetables such as mushrooms, onions, and peppers. Ziti also tends to keep very well, making it possible to prepare the dish the day before, store in a refrigerator, then heat up the following day if necessary.

Ingredients

2 cups ziti
1 package (4 0z) pancetta
1 sm onion
1 tbsp crushed garlic
1 tray hot Italian Sausage
1 tray ground beef (93%)
1 cup left over wine
1 tsp Red Pepper flakes
1 tbsp Italian Herbs
2 tsp salt divided
1 can (28 oz) can crushed  tomatoes
1 tub ricotta cheese
3 cups shredded mozarella
1/2 cup Parmesan cheese

Instructions

1. Boil water in a large pan add 1 tsp salt, cook the Ziti noodles 8 minutes then drain and set aside.

2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.

3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef. Add 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, 1 tsp salt. Mix well then add the can of tomatoes.


4. In a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked Ziti.

5. Spray some olive oil in the baking pan put the ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese to stick to the foil. Bake in 350F oven for 20 minutes.


Yields 8

Baked Ziti

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 2 cups ziti
  • 1 package (40z) pancetta
  • 1 sm onion
  • 1 tbsp crushed garlic
  • 1 tray hot Italian Sausage
  • 1 tray ground beef (93%)
  • 1 cup left over wine
  • 1 tsp Red Pepper flakes
  • 1 tbsp Italian Herbs
  • 2 tsp salt divided
  • 1 can (28 oz) can tomatoes
  • 1 tub ricotta cheese
  • 3 cups shredded mozarella
  • 1/2 cup Parmesan cheese

Instructions

  1. Boil water in a large pan add 1 tsp salt cook the Ziti 8 minutes then drain and set aside.
  2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.
  3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef, 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, and 1 tsp salt. Mix well then add the can of tomatoes.
  4. in a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked ziti.
  5. Spray some olive oil in the baking pan put the Ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese from sticking to the foil. Bake in 350F oven for 20 minutes.
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Italian Wedding Soup

Oct 20, 2013 by

The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that’s not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.

Ingredients

2 boxes (32 oz.) chicken broth
1 tbsp chicken base
1 cup diced carrots
1 tsp. minced garlic
1/2 bunch kale, stems removed, leaves cut into thin strips
1 lb. ground pork
2 small onion, minced
1/2 cup Parmesan cheese, plus more for serving
1 eggs
1/2 cup bread crumbs
1/2 tsp, garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp oil
1 can (15 oz.) Northern white beans, drained

Instructions

Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.

In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.

In a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix well make 1-inch balls and place on a plate.

Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.

Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.

 

Yields 6

Italian Wedding Soup

The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that's not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 2 boxes (32 oz.) chicken broth
  • 1 tbsp chicken base
  • 1 cup diced carrots
  • 1 tsp. minced garlic
  • 1/2 bunch kale, stems removed, leaves cut into thin strips
  • 1 lb. ground pork
  • 2 small onion, minced
  • 1/2 cup Parmesan cheese, plus more for serving
  • 1 eggs
  • 1/2 cup bread crumbs
  • 1/2 tsp, garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp oil
  • 1 can (15 oz.) Northern white beans, drained

Instructions

  1. Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.
  2. In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.
  3. In a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix well make 1-inch balls and place on a plate.
  4. Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.
  5. Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.
Cuisine: Italian | Recipe Type: Soup
7.6.3
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Spicy Cajun Pasta

Mar 24, 2013 by

I found this recipe as a copy of T.G.I Friday Spicy Cajun Pasta. I made a few changes to it. Instead of adding garlic I added pesto and couldn’t resist to add some Alfredo Sauce. If you want to lower the calories use whole wheat fettuccine noodles and leave the Alfredo Sauce out.

Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.
  6. You can make this dish lower calories by using: chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

Yields 4

Spicy Cajun Chicken Pasta

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.

Notes

You can make this dish lower calories by using:
chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

7.6.3
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Calzone

Jul 8, 2012 by

A calzone (Italian “stocking” or “trouser”, sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce.

Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.

Ingredients

Thin Pizza Crust dough
spinach
boursin cheese
mozzarella
pepperoni
Italian sausage
ham

Instructions

1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.

Yields 2

Calzone

A calzone (Italian "stocking" or "trouser", sometimes referred to as a stuffed or folded pizza, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), meat, vegetables, or a variety of other bananas. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked (or occasionally deep-fried). In Italy the stuffing is almost always tomato, cheese and ham, and the calzone is never served with a sauce. Calzones are similar to Stromboli, but traditionally the two are distinct dishes, as Stromboli usually contains mozzarella cheese (no substitutes) and tends to have marinara sauce in the filling. Moreover, Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.

45 minPrep Time

15 minCook Time

1 hrTotal Time

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Ingredients

Instructions

  1. Preheat oven to 500F. Use corn flour on your baking sheet. (that will stop the calzone from sticking to the backing sheet. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
  2. Mound equal portion of filling on lower part of dough rounds. Wet the sides of the dough rounds with water that will seal the calzone.
  3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.
  4. Bake calzones on middle rack until golden brown, 10 to 15 minutes. Let cool about 5 minutes, then transfer to plates. Brush with some olive oil and sprinkle some Parmesan cheese and Italian seasoning.
  5. Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375F for 30 to 35 minutes, until browned and cooked through.
Cuisine: Italian | Recipe Type: Appetizer/Snack
7.6.3
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Thin Crust Pizza Dough

Jul 7, 2012 by

The word pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.” Pizza has been a basic part of the Italian diet for a long time. Most people associate pizza with Italie. It is also said that the idea of using bread as a plate cam from the Greeks.

Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.” Raffaele Esposito dedicated his specialty to the Queen and called it “Pizza Margherita.” This pizza set the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

1 1/3 cup water
1 1/2 tsp instant yeast
2 tbsp sugar
2 tbsp. olive oil
3 cups bread flour
1/4 tsp. garlic powder
1/4 tsp onion powder
1 1/4 tsp. salt
2 tbsp. cornmeal

Instructions

1.  Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
2.   Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer’s instructions. Set to ‘dough’ mode.
3.   Food processor:  Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
4.  Dough hook: Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.

5. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).

6. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise.

Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.

By Hand: use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough – depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Yields 4

Thin Crust Pizza Dough

1 hr, 15 Prep Time

1 hr, 15 Total Time

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Ingredients

  • 1 1/3 cup water
  • 1 1/2 tsp instant yeast
  • 2 tbsp sugar
  • 2 tbsp. olive oil
  • 3 cups bread flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp onion powder
  • 1 1/4 tsp. salt
  • 2 tbsp. cornmeal

Instructions

  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.
  3. Food processor:
  4. Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
  5. Dough hook:
  6. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  7. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).
  8. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  9. Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.
  10. By Hand:
  11. In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
  12. (*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
  13. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
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Chicken Parmesan

May 20, 2012 by

Chicken Parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains Parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.

The “Parma” in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a “pot n’ Parma” for lunch. In some Australian states groups of Chicken Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.

I made this dish with Alfredo Sauce and Marinara Sauce. Which ever one you prefer they are both delicious.

Ingredients

  • 1 cup Italian-seasoned breadcrumbs, if you don’t have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • 1/2 tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.

Chicken Parmesan

15 minPrep Time

23 minCook Time

38 minTotal Time

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Ingredients

  • 1 cup Italian-seasoned breadcrumbs, if you don't have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • 1/2 tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.
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Lady Finger Cookies

Mar 27, 2012 by

Lady finger Cookies are light and sweet sponge cakes roughly shaped like a large finger. They are called savoiardi in Italian (meaning “from Savoy”), or in French biscuits à la cuillère or boudoirs. In the UK they may be called sponge-fingers, trifle sponges or boudoir biscuits. In Persian they are called latifeh . In Dutch, they are called lange vingers, literally translating to “long fingers”. In Germany they are called Löffelbiskuit, which translates to “spoon biscuit”.

Ladyfingers are a principal ingredient in dessert recipes. Today, their more common usage is in trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert.

Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy, and were created to mark the occasion of a visit of the King of France.

Later they were given the name Savoiardi and recognised as an “official” court biscuit. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine.

A flour-free version of the ladyfinger is a popular Passover dessert.

Source of information wikipedia

Ingredients

1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla extract
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Instructions

1. Preheat oven to 350 degrees F (180 C) and line a baking sheets with parchment paper. Separate the egg yolk of the egg white. Beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes, or until the mixture becomes thick and pale yellow. Yes you do need to beat them for at least 5 minutes. Add in the vanilla extract. When you raise the beaters the batter should fall back into the bowl in a slow ribbon.

2. In a clean bowl, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Sift the cake flour over the egg batter but do not fold in. Then add the whipped whites into the egg yolk and flour mixture. Don’t over mix it.

3. Put the batter to the pastry bag, pipe the batter into 3 inch (7.5 cm) long ladyfingers. Place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.


Yields 30

Lady Finger Cookies

30 minPrep Time

10 minCook Time

40 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1/2 cup (65 grams) cake flour, sifted
  • 3 large egg yolks, room temperature
  • 2 tablespoons (25 grams) granulated white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons (36 grams) granulated white sugar
  • Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Instructions

  1. Preheat oven to 350 degrees F (180 C) and line a baking sheets with parchment paper. Separate the egg yolk of the egg white. Beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes, or until the mixture becomes thick and pale yellow. Yes you do need to beat them for at least 5 minutes. Add in the vanilla extract. When you raise the beaters the batter should fall back into the bowl in a slow ribbon.
  2. In a clean bowl, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Sift the cake flour over the egg batter but do not fold in. Then add the whipped whites into the egg yolk and flour mixture. Don't over mix it.
  3. Put the batter to the pastry bag, pipe the batter into 3 inch (7.5 cm) long ladyfingers. Place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
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Lasagna

Jan 8, 2012 by

Lasagna, also lasagne, is both a form of pasta in sheets (often rippled in North America and other countries, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning “Lasagne in the oven”) made with alternate layers of pasta, cheese, and sometimes ragu (a meat sauce). While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as “loseyns” (pronounced ‘lasan’) was eaten in the court of King Richard II of England in the 14th Century. The word “lasagna” is derived from the Greek word “lasanon” meaning chamber pot. The word was later borrowed by the Romans as “lasanum” to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. The British (and Italians) generally use the plural “lasagne” to mean both the dish and the pasta while the Americans commonly use the singular “lasagna”

Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can’t get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and Italian sausage. If you don’t want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.

Yields 8

Lasagna

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can't get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and italian sausage. If you don't want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.
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Recipe Card Lasagna

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