Recipe Time

Sneak Peek at the cover for my new Regency Gothic (late fall 2018?)

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For a video of a family of deer crossing the road 

near my daughter's house, click here.

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TRACK CHANGES UPDATE

 I am happy to report that if you make the changes noted in my post of 9/15/18, they remain in place. You do not have to go through all that for each document.

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RECIPES

It's been a while since Mosaic Moments presented recipes, so here are three recent discoveries I hope you'll enjoy. Sorry, no photos. I was too eager to eat them!


From Publix:

Great American Burger Stromboli (Log Roll)

I'm fascinated by this one because of all the possibilities it presents. It could be made with Deli ham slices, turkey or chicken slices. With whatever cheese strikes your fancy. With as many pickles as you want. Or maybe spinach. And perhaps Ranch dressing instead of Thousand Island. Your imagination is the limit. I'm looking forward to being creative with this one.

1 lb. lean ground beef
1 refrigerated pizza dough* 
6 slices American cheese** 
1/3 cup Thousand Island dressing
12 dill pickle chips
Aluminum foil

* I used regular Pizza dough, not Thin Crust
** I used Swiss slices instead of American

Preheat oven to 400°. Line baking sheet with foil. Preheat large, nonstick sauté pan on medium-high 1-2 minutes. Brown meat 4-5 minutes, stirring to crumble, and until no pink remains. Drain fat. Combine meat and dressing in large bowl.

Unroll dough onto lined baking sheet and stretch into a 13 x 9-inch rectangle. Place meat mixture lengthwise down center of dough, spreading evenly, leaving a ½-inch border. Top with pickles and cheese. Roll one LONG side tightly around filling; press edges to seal.

Bake stromboli 18-20 minutes or until brown. Let stand 5 minutes to cool. Slice, Serve with additional dressing, if desired.

Warning: if you slice the "log" too soon after baking, the "rounds" tend to squish!

Grace note: I froze half the loaf, uncut; a week later, I thawed it, cut slices, and reheated them on a foil-lined sheet pan at 375° for c. 9 minutes. 

Note 2: If you prefer a bit more spice, you can present the slices with Chili Lime sauce, ketchup, or other favorite.

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Orange Chicken

I believe this recipe (scribbled on a legal pad) came from Facebook. It's simple and very tasty.

1 cup barbecue sauce*

1 jar Sweet Orange Marmalade

2 tablespoons soy sauce

4 chicken boneless chicken breasts, cubed to c. 1"

*I used Sweet & Spicy

Note: The recipe did not call for "browning" the chicken first, but I did it anyway. Just lightly enough to turn it opaque white. 

Mix the marmalade and soy sauce. Set aside. Brown chicken lightly, add marmalade sauce and sauté. (No time given in original recipe - you have to "play it by ear." I let it simmer until the flavors were mixed and I was certain the chicken was cooked.)

Serve over rice or couscous. 

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 From a "Muffin Pan" recipe book:

BBQ Chicken Pizza Cups

1 refrigerated pizza dough*

1 cup cooked chicken, chopped**

½ cup barbecue sauce

1½ cups mozzarella, shredded

¼ red onion, cut into strips

Cilantro, chopped

*I used Regular, not Thin Crust

**I bought Perdue packaged cooked chicken

Preheat oven to 400°. Spray two muffin pans.

Note: I felt that the ingredients were only enough for 12 muffins, so I used only one 12-hole pan.

Original instructions:

Leaving the pizza dough rolled up like a log, slice into 16 rounds. Place the rounds in the cups and bake for 8 minutes.

While they bake, mix together chicken and barbecue sauce in a bowl.

Remove muffin pans from oven and press dough down. Divide chicken and onions among the 16 cups. Top with cheese.

Place muffin pans back in the oven and bake for an additional 15-18 minutes,* or until cheese is bubbly. Top with cilantro and serve warm.

*13-14 minutes might be enough.

Grace note:  Although these were tasty right out of the oven, they held together better as leftovers reheated the next day in the microwave. From "knife & fork" food, they turned into "finger food," particularly fun for kids or for a sports party.

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For a link to Blair Bancroft's web site, click here.

 

For a link to Blair's Facebook Author page (updated 9/14/18), click here.

For a brochure for Grace's Editing Service, Best Foot Forward,

email: editsbyBFF@aol.com 

Thanks for stopping by,

Grace