Holiday Cheeseball - 1970's Style

Makes several large cheeseballs. 

1 - 16 oz package Monterey Jack
1 - 16 oz package Sharp Cheddar
1 - 15 oz jar of Cheez Whiz
2 - 8 oz packages of Cream Cheese
1/2 jar green olives, chopped fine
5-7 green onions, tops only - sliced
2 T worcestershire sauce

Before attempting to combine, ensure that all Monterey Jack, Cheddar and Cream Cheese are fully at room temperature. Combine all very well. Shape into Balls, roll in chopped walnuts. Wrap in saran wrap. Chill at least overnight. 

Serve with Ritz (of course!)

Pasta with Fresh Spinach, Garlic, Olive Oil, Lemon & Tomatoes

Serving size: 6

Ingredients:

• Pasta for 6 as measured by box directions (cooked al dente)
• 12 tablespoons olive oil
• 1 small head of garlic, (or 6-8 cloves) minced
• 6 plum tomatoes,  diced (1/2-3/4 inch) OR 1 large can of diced tomatoes (I use petite)
• 1 lb fresh baby spinach leaves
• ¼ teaspoon red pepper flakes (optional)
• salt & freshly cracked black pepper to taste
• juice of 1-1/2 lemons
• ½ cup grated Parmesan or Pecorino cheese (optional)

Directions:
Cook the pasta al dente according to the instructions on the package.
While the pasta is cooking, heat olive oil in sauté pan over medium heat.  Sauté  garlic in the olive oil for about a minute being careful not to burn the garlic by using excessive heat, add tomatoes until heated thoroughly (if canned) or until they start to break down a little (if fresh).  Season with salt, pepper.  Add red pepper flakes.   Add juice of lemon. 

Transfer the tomato mixture to a larger pot (I reuse the pasta pot if my pasta is done by now) and bring to a simmer.  Add spinach leaves stir until they wilt down.  Add cooked pasta to the pot.

The pasta is flavorful as is however, grated Parmesan or Pecorino cheese can be added just before serving.  

Grilled Chicken Gyros

GREEK CHICKEN  

• 3 medium lemons cut in wedges
• 1/2 cup vegetable oil
• 8 garlic cloves minced
• 2 tsp oregano
• 2 tsp. salt
• 1/2 tsp. pepper
• 3 lbs. boneless, skinless chicken breasts

TZATZIKI SAUCE 

• 1 1/2 cups of greek yogurt - for best results do *not* use fat free
• 1/4 cup cucumber finely grated (squeeze off juice)
• 2 tsp. garlic
• 1/4 tsp. salt
• 1 Tbsp. olive oil
• 1 1/2 tsp. white balsamic vinegar

Instructions

1. GREEK GYRO CHICKEN: Gently squeeze lemons into a large resealable plastic bag, leaving lemon wedges in the bag. Add ingredients & shake. Add chicken & turn to coat. Seal bag & fridge for 2- 4 hrs. turning occasionally. Remove chicken and grill.
2. TZATZIKI SAUCE: Mix together and serve over Gyros.

Corn Feta Bean Dip

Don't judge by the ingredients alone...I know, I know...it sounds STRANGE. I promise you this dip is delicious.  Sometimes I just eat it for lunch!

1 can white shoepeg corn, drained
1 can black eyed peas, drained and rinsed well
6 oz pkg. crumbled feta cheese
1/4 cup chopped chives
3 tablespoons sugar
1/3 cup olive oil
1/3 cup white balsamic vinegar
Tostitos Scoops (or any tortilla chips - the scoops just hold the dip better)

Mix ingredients and serve.  After being refrigerated, bring to room temp to ensure the olive oil liquifies.

Chicken Caesar Bowtie Pasta Salad

Active Time:  30 Minutes Total Time:  50 Minutes Yield:  Makes 8 servings (as a side) Using yogurt instead of an egg/oil Caesar dressing makes this salad picnic friendly.  Quickly grilled chicken transforms it into a main dish. Make the chicken ahead, as described below, tossing it with the rest of the salad; or make the salad without that addition, grilling the chicken in your backyard or at the picnic site, slicing it, and draping the slices over each serving.     RECIPE INGREDIENTS For the Chicken: 3 tablespoons fresh lemon juice 2 tablespoons plus 1/2 cup extra-virgin olive oil 3/4 pound boneless skinless chicken breasts or lean, well-trimmed steak For the Pasta: 1/2 pound dried bowtie pasta (farfalle) For the Dressing: 3 garlic cloves, peeled, crushed 1 teaspoon kosher salt 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/4 cup plain low-fat yogurt 6 ounces small cherry tomatoes or grape tomatoes 1 scallion, thinly sliced crosswise 1/4 cup coarsely chopped Italian parsley 6 tablespoons freshly grated parmesan cheese DIRECTIONS FOR THE CHICKEN: Combine lemon juice and 1 tablespoon oil in large bowl. Add chicken, turn to coat. Let stand 20 minutes. FOR THE PASTA: Meanwhile, cook pasta in large pot lightly salted boiling water until just tender but still firm to bite. Drain and immediately rinse with cold water until cool; drain well. Toss pasta with 1 tablespoon oil to coat. Set aside. FOR THE DRESSING: Mash garlic & kosher salt until smooth paste forms (easiest in a mortar & pestle).  Transfer to a large mixing bowl.  Whisk in remaining 2 tablespoons lemon juice, Worcestershire sauce, and mustard. Whisk in yogurt. Slowly whisk in remaining 1/2 cup oil.  Drizzle the oil, do not pour it in (to ensure ease of blending) Season dressing to taste with pepper and additional salt to taste. TO COOK CHICKEN: Preheat broiler (or grill) . Sprinkle chicken breasts generously with salt and black pepper. Place chicken on broiler pan and broil until cooked through, turning chicken once, about 12 minutes. If grilling, grill until center is no longer pink. Tent with foil for 10 min to allow juices to distribute.  When cool, cut chicken crosswise into 1/4-inch-thick slices.  You can also cube for better distribution within the salad. TO ASSEMBLE: Combine chicken, pasta, tomatoes, scallions, and parsley in large bowl. Add dressing and Parmesan cheese. Toss to coat. Cover and refrigerate. Adapted from cooking.com

Grilled Pesto Chicken Sandwiches

Any pesto will do but picking up a pre-made one makes dinner so much quicker and easier. I like the one from Classico because it has Romano cheese which adds a lot of flavor. It comes in a small jar which is near the spaghetti sauces in your grocery.  A small jar is enough for about 6 individual chicken breasts.

Meat

Chicken breasts - pounded to an even thickness

Ingredients for Marinade

Pesto - homemade or premade - I use Classico Basil Pesto

Additional Items/Garnishes

Bulkie Rolls (aka Kaiser Rolls - more about that distinction later...)

Romaine or Boston Bibb Lettuce leaves - washed & dried

Sliced Tomato

Sliced Onion (I prefer red)

Mayonnaise or Dijon (if you prefer - I prefer Mayo - and always Hellman's)

Cheese could be added although I would use a mild one like Provolone - I don't add cheese

Directions

Place chicken pounded chicken breasts together with the Pesto for at least an hour. 

Prepare rolls by spreading the cut side of each with a thin coat of butter. Place them butter side (cut side) down on a flat top grill or in a skillet & leave until toasty brown and a little crisp. This helps to hold the ingredients without the bread getting soggy or weak & adds a lot of flavor.

Grill chicken breasts.

Assemble sandwiches with toppings of your choice & enjoy! 


Oh and about those Bulkie Rolls. It was quite a transition moving from the Midwest to New England. I had to learn new names for certain items and this is one of them.  

According to online sources, a Bulkie Roll or Bulkie is a New England regional variety of sandwich roll. Sandwiches made with bulkie Rolls are very common in area delicatessens, restaurants, and institutional food services. Bulkie Rolls are larger and firmer than hamburger buns. The crust is usually slightly crisp or crunchy, but Bulkies are not hard rolls. The bread within the roll is similar to ordinary white bread; with a texture that is neither very chewy nor very fluffy; without any yellow color or egg taste; and not noticeably sweet. 

As I mentioned in the recipe, most other parts of the country refer to these as Kaiser Rolls although I think Bulkies are a little softer than Kaiser Rolls...

Dorito Chicken

Easy. Yummy. Nobody will guess what the crust really is! You can make into chicken tenders or bake as entire breasts. Pound the breasts to a consistent thickness to ensure uniform cooking.  If baking entire breasts, you may need to add a few more minutes to the cooking, depending on their size.

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 cup Hellman's mayonnaise
• 3 tablespoons skim milk
• 1 tablespoon taco seasoning
• favorite flavor of Doritos tortilla chips(I love nacho cheese for this!)

Directions:

Preheat oven to 400 degrees. 

Spray a baking sheet with no stick cooking spray. 

Cut chicken into 1/2 inch strips. 

Combine mayo, milk in a large bowl. 

Place tortilla chips and taco seasoning in zip lock baggie, crush chips into medium size crumbs. 

Pour chip mix into a medium size bowl. 

Coat chicken strips in mayo mixture, then in the crushed tortilla chips. 

Place on baking sheet, be sure to not overlap.

Bake until just browned and chicken is cooked through about 10-12 minutes.

Serve with sour cream and salsa.