In The Kitchen
Yup! We’re about to enter another season of entertaining. And we’ve got some easy-to-do suggestions for you. Just keep the ingredients on hand and you’ll be ready for any last minute (or second) visit. Check out the Skillet Cookie recipe. Easy to prepare and even yummier to enjoy, if you don’t have a skillet, try making it with a shallow baking pan. And don’t forget to cut the candy pieces just the right size!! Enjoy…
Pomegranate-Brie Phyllo Cups
1 15-count pkg. mini phyllo shells
2-3 Tbsp. fig jam
7 oz. brie, cut into 3/4 inch cubes
1/4 C. chopped walnuts
Pomegranate seeds for topping
Bake phyllo shells at 350F for 5 minutes. Fill each with 1/2 tsp. fig jam, a cube of brie and some chopped walnuts. Bake until cheese is bubbling, about 10 minutes. Sprinkle pomegranate seeds on top before serving.
Spinach Phyllo Bites
Bake 15 mini phyllo shells at 350F for 5 minutes. In processor, pulse 1/3 C. thawed frozen spinach (squeezed dry), 4 oz. cream cheese, 2 Tbsp. each mayo and grated parmesan cheese, and 1 garlic clove. Spoon into phyllo shells and top with grape tomato slices and crumbled cheese. Bake 15 minutes.
Pan-Roasted Chicken with Pineapple-Chile Glaze
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. cayenne pepper
6 chicken breasts, skin removed
1 Tbsp. vegetable oil
1/2 fresh pineapple, sliced 1/2″ think
1 serrano chile, sliced
2 garlic cloves, crushed
3/4 C pineapple juice
1/4 C. apple cider vinegar
2 Tbsp. light brown sugar
1 Tbsp. paprika
Place rack in upper third of oven. Preheat to 425F. Mix coriander, cumin and cayenne in small bowl. Sprinkle chicken with mixture, pressing on meat, like a rub. Season with salt and pepper.
Heat oil in large ovenproof skillet. Cook chicken, until browned and beginning to crisp. Transfer chicken to plate and arrange pineapple slices on pan. Place chicken on top of pineapple and roast about 40 minutes.
Bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in small saucepan. Cook until thickened about 12 minutes. Season with salt.
Brush glaze on chicken when chicken is cooked. Roast another 2-3 minutes. Cover again with glaze. Serve chicken and pineapple together, pouring any additional glaze on top.
Cauliflower Parmesan
1 small head cauliflower, cut into florets
3 Tbsp. unsalted butter, melted
3 Tbsp. olive oil
1/4 C. breadcrumbs
1/2 C. grated parmesan cheese
2 C. marinara sauce
1 C. shredded mozzarella cheese
Preheat oven to 425F. Toss cauliflower florets with melted butter and olive oil in large bowl. Add the breadcrumbs and 1/4 C. parmesan. Season with salt and pepper. Toss. Spread mixture on a baking sheet and roast until tender and crisp, about 30 minutes.
Place cauliflower in 3-quart baking dish. Top with marinara sauce, mozzarella and remaining 1/4 C. parmesan. Broil until bubbling 3-4 minutes. Top with chopped parsley.
Skillet Cookie Cake
11/2 C. flour
1/4 tsp. baking soda
3/4 tsp. kosher salt
3/4 C. unsalted butter, melted
1/2 C. packed light brown sugar
2 eggs
1 tsp. vanilla extract
2 C. candy bars
………………….
Preheat oven 350F. Coat a 10-inch skillet with cooking spray.
Whisk flour, baking soda & salt in medium bowl.
With an electric mixer, beat butter and sugar on medium high until combined. Beat in eggs and add vanilla. Mix.
Add flour mixture and beat until just combined. Add candy and beat until mixed well.
Spread dough evenly into skillet with a spatula. Bake until golden brown, 25-30 minutes. Let cool slightly before enjoying!
* Snickers, Twix, any candy bar is usable. Just make sure you cut them into bite size pieces before incorporating them in batter.
