Le Top Chef Series: Delish Mini Deep-Dish Pizzas

So, muffin pans – we all have them in our home, but how often do we use them for anything but making delicious ‘out-of-the-box’ cupcakes from Duncan Hines (don’t lie! You love them too!).  I recently read a fantabulous recipe from my hero Martha Stewart on Mini Deep-Dish Pizzas that I tried and know you – and your kids – will say mm, mm, good too! Bon apetito! Oh wait, did I mention they only take 30 minutes to make (including prep time) – oh baby!

Servings: 6
Prep Time: 15 minutes
Total Time: 30 minutes

INGREDIENTS:

• Olive Oil, for muffin pan
• All-purpose flour, for rolling
• ½ pound homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• ½ cup shredded mozzarella (4 ounces)
• 1 large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

DIRECTIONS:

1.      Preheat oven to 450°. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

2.      Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes.

3.      Let cool 2 minutes before removing from cups.

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Le Top Chef Series: Mini Cheddar Burgers

Perfect activity for little hands, and perfect to eat for little mouths!

Prep Time: 20 minutes
Grill: 8 minutes

Makes 12 mini burgers

INGREDIENTS:

• 1-1/2  pounds ground beef (90 percent lean)
• 1  tablespoon dried minced onion
• 1  tablespoon Worcestershire sauce
• 3/4  teaspoon garlic salt
• 1/2  teaspoon Italian seasoning
• 1/4  teaspoon black pepper
• 12  small round dinner rolls (such as potato rolls or dollar rolls)
• 24  leaves fresh arugula or other leafy green, cleaned
• 12  slices sharp cheddar cheese (about 3 ounces total)
• 12  slices plum tomato

DIRECTIONS:

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. In a large bowl, mix together the ground beef, onion flakes, Worcestershire sauce, garlic salt, Italian seasoning and black pepper. Mix until well combined.
2. Shape seasoned beef into 12 small patties, about 1/4-cup mixture for each, forming patties that are 2-1/2 inches across and 1/2 inch thick.
3. Split the rolls in half and toast the cut side on the grill, about 1 minute. Transfer to a large platter. Top buns with arugula leaves.
4. Transfer hamburger patties to the grill and cook 2 minutes. Flip and cook 2 additional minutes or until cooked through. Top burgers with cheese. Slice should be roughly the size of the burger; if not, cut or fold it to fit. Grill until slightly melted, 1 to 2 minutes.
5. Transfer burgers to lettuce-topped buns and place a plum tomato slice on each. Serve warm.

source: parents.com

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le•top Chef Series: Apricot-Honey Chicken

…An easy main course with only 15 MINUTES of prep time!

Apricot-Honey Chicken
The honey mustard, apricot and ginger give this chicken recipe a wonderful flavor. It will definitely be a hit and is incredibly fast to shop for and prepare.

Serving: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

INGREDIENTS
1/3 cup dijon honey mustard
3 tablespoons apricot preserves
1 teaspoon ground ginger
4 boneless, skinless chicken breast halves

DIRECTIONS
1. Blend mustard, preserves, and ginger. Brush mustard mixture onto chicken.
2. Grill or broil about 8-10 minutes each side or until done, brushing with mustard mixture frequently.
Recipe provided by ivillage.

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le•top Chef Series: Berry Sorbet Drops with Chocolate Ganache

…A Yummy Dessert in about 20 MINUTES!

Berry Sorbet Drops with Chocolate Ganache
Serving: Ten

INGREDIENTS for BERRY SORBET
1 lb. Frozen Berries*
1 cup Sugar
2 cups Cranberry Juice
*NOTE: If using fresh berries, you must strain the seeds.

INGREDIENTS for CHOCOLATE GANACHE
2 oz. Heavy Cream
4 oz. Dark Chocolate (semi-sweet) squares or morsels

Preparation – Berry Sorbet
Combine all ingredients in a food processor and blend together. Once blended completely, take the mixture from the food processor and place it in an ice cream machine. Once mixture thickens, place in freezer.
Preparation – Chocolate Ganache
Place double boiler over low heat with water in bottom. Once water begins to heat and lightly boil, place heavy cream and dark chocolate in upper boiler. Stir until both cream and chocolate are mixed and melted together. Be careful not to burn ingredients. Take off heat and set Chocolate Ganache aside.

With melon scooper or spoon scoop small balls of frozen sorbet and dip each ball quickly into the Chocolate Ganache mixture. Immediately place each chocolate-covered ball on a cookie sheet and sprinkle coconut flakes over top of each. Place cookie sheet with completed balls in freezer until ready to serve. Recipe Provided By: EatingWell.com

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Le Top Chef Series: Arugula and Tomato Frittata

…In under 30 MINUTES!
(not including bake time)

Perfect for springtime brunches, great for baby showers and other midday events where you’re expecting many guests and want a beautiful table presentation. Conveniently make this in advance and serve at room temperature.

INGREDIENTS:
10 large eggs
1/4 cup cream
Kosher salt
Freshly ground black pepper
1 heaping cup cubed (1/2 inch cubes) day-old sweet batard or Italian bread, with most of the crust removed before chopping (see Note)
1 tablespoon olive oil
1 cup small-diced onion
1 bunch arugula, thick stems removed and leaves roughly chopped
1 tablespoon butter
1 heaping cup cherry tomatoes, stemmed

INSTRUCTIONS: Preheat the oven to 350°.

Crack the eggs into a large bowl and whisk together with the cream, 3/4 teaspoon kosher salt and pepper to taste. Fold in the bread cubes and let soak while you chop and saute the vegetables.

Heat the olive oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add the onion and saute for 2-3 minutes, then stir in the arugula leaves a little at a time until wilted, then saute until any stems are mostly tender, 3 minutes. Season vegetables well with salt and pepper to taste.

While still on medium heat, add the butter and stir around until foamy, then add the egg mixture and spread out the bread cubes and vegetables evenly, then dot the top with the cherry tomatoes, pushing down any that aren’t mostly submerged in the egg mixture. Let the frittata brown on the bottom for 5 minutes. It should bubble lightly in only a few places.

Place in the oven and cook until almost completely set with just a little liquid on top, 20 minutes. Increase heat to broil and place on a rack a few inches under the broiler until browned and puffy, about 5 minutes.

Slide a thin spatula around the sides of the frittata and gently under the bottom, then slide out onto a large plate. Serve right away or at room temperature.

Serves 6

Note: If you don’t have stale bread, toast bread cubes in a 300° oven until slightly dry, about 10 minutes.

PER SERVING: 235 calories, 12 g protein, 9 g carbohydrate, 17 g fat (6 g saturated), 373 mg cholesterol, 158 mg sodium, 1 g fiber.

Recipe from the San Francisco Chronicle Food and Wine Newsletter

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Le Top Chef: Fish Tacos for Kids and Adults

…In under 30 MINUTES!
adapted from a recipe in the San Francisco Chronicle Food and Wine Newsletter

Make the whole family happy by putting out the basics for the kids and lots of spicy options for the adults. If your kids like helping in the kitchen, have them mash the avocado for the Guacamole (fun for the kids).

INGREDIENTS:
Guacamole:
2 small, ripe avocados
1/4 cup finely chopped white or sweet Walla Walla-type onion
2 tablespoons chopped cilantro
Juice of half a fresh lime
Salt and black pepper to taste

Fish Tacos:
1 pound thick fish fillets, such as salmon or halibut, cut into 1-inch cubes
1/4 cup all-purpose flour
4 tablespoons corn or peanut oil
Salt and black pepper to taste
8 or flour corn tortillas
Optional garnishes: Small head of cabbage, cored and thinly sliced; fresh salsa; chopped cilantro; Mexican crema or sour cream; slices of lime; diced tomatoes; shredded cheeses; sliced jalapeno peppers (fresh or canned)

INSTRUCTIONS: To make the guacamole, pit the avocados and place the flesh in a bowl. Use a fork to mash roughly. Mix in the onion, cilantro and the juice of half a lime or to taste. Season with salt and pepper to taste.

Coat the fish in flour, dusting off any excess. Set out a plate lined with a paper towel. In a heavy skillet over medium-high heat, heat 2 tablespoons of the oil. Add the fish and let cook in the pan for about 2 1/2 minutes per side without moving, turning individually with tongs, a total of 5 minutes. The fish should be a light golden brown. Salt and pepper to taste. Remove the fish the paper-towel lined plate.

To prepare the tortillas, place directly over a medium gas burner flame, turning with tongs, about 20 seconds per side. If you don’t have a gas burner, place in a hot, dry skillet for the same amount of time. As you warm them, place them on a plate and cover with foil.

Place the fish, the tortillas, and the fixings in separate dishes and let your family serve themselves.

Serves 4

PER SERVING: 375 calories, 28 g protein, 29 g carbohydrate, 17 g fat (3 g saturated), 36 mg cholesterol, 124 mg sodium, 5 g fiber.

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