Spinach/lemon/Garlic/ parmesan pizza Recipe

Pizza dough or Bread dough

2 1/2 cups warm water
1 T. Salt
2 pkg.(2 T.) Dry yeast
3 T. Sugar (heaping)
1/3 C. Oil or melted butter
1/2 C. Milk
7 1/2 C. Flour

Put warm water in large bowl and add yeast, oil, Milk, sugar and
salt. Beat mixture at medium speed 3 min. Add slowly half of the
flour. add remaining flour by hand knead 2 min, then divide in 2
balls. Shape into loaves. Have well greased hands and place in well
greased pans. Let rise for about an hour until double in size and
bake at 350 for about 40 min. Brush tops with butter and cool.

*This is really a bread recipe but I always use it for my pizza
dough. I typed the recipe up like the original bread recipe. I
don't knead it by hand I put all the ingredients in and I let the
bosch do all the kneading for 10 min.

Spinach/lemon/Garlic/ parmesan pizza

Combine 3-4 T. Olive oil, a few shakes of salt and 3 cloves of minced
garlic.

Spread over pizza crust and bake in 500 degree oven for 4 min. Add
spinach, squeeze lemon over the top and then parmesan cheese and
bake for 2 more min.

*When I make this my crust is usually thicker so I cook the crust
until just before it starts to turn golden, usually it takes longer
than 4 min. But after you add the toppings it doesn't take long,
mostly you just want to melt the cheese.

Beer Chicken

1 24 oz. can beer
3 cloves garlic minced
1 cube butter
1 Tbl. salt
1 Tbl. pepper

Saute garlic in butter; add beer, salt and pepper. Boil till foam is gone then pour over 6-7 Chicken Breasts. Marinate at room temp for 1 hour, refrigerate for 4 hours then grill.

Chicken Breasts Stuffed with Garlic & Goat Cheese

1 small garlic head

1/3 c. (3 oz.) goat cheese with herbs, softened

6 (6 oz.) skinless, boneless chicken breast halves

salt to taste

pepper to taste

2 tsp. olive oil

Preheat oven to 350 degrees.  Remove papery skin from garlic head (do not peel or separate cloves).  Wrap head in foil. Bake at 350 degrees for 1 hour; cool 10 minutes.  Separate cloves; squeeze to extract pulp.  Discard skins.  Combine garlic pulp and cheese, stirring well; set aside. (Roasting the garlic mellows its bite.)

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.  Stuff about 4 tsp. cheese mixture into each pocket.  Sprinkle chicken evenly with salt & pepper.  (Chicken breasts may be stuffed up to a day ahead, refrigerate, and cook them just before serving.)  Heat oil in a large frying pan over medium-high heat.  Add chicken to pan; cook 3 minutes on each side until lightly browned.  Place chicken in a greased glass pan.  Bake at 350 degrees for 35-45 minutes or until meat thermometer registers 180 degrees.  Let stand 5 minutes.  (Note:  You may use plain goat cheese and add 1 tsp. rosemary and 1/2 tsp. thyme to it.)

Garlic Pastrami Panini

Garlic Pastrami Panini

By Lindsey Smith

* Crescent rolls, (triangles cut in half) baked flat

* Red Bell Pepper, roasted

* Garlic, roasted

* Onion and M ushroms, sliced and sautéed in olive oil

* Provolone Cheese Slices

* Pastrami, sliced thin, briefly warmed in a pan

* Garlic Mayo (recipe follows)

Spread mayo on each slice of crescent bread, put a little bit of the rest of ingredients on, and cook the way you would cook a grilled cheese sandwich. Enjoy!

Garlic Mayonnaise

• 12 garlic cloves
• 1 tablespoon vegetable oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• salt and pepper, to taste

Place garlic and oil in small baking dish; stir well. Bake at 300F for 30 minutes or until garlic is soft and golden. Cool to room temperature. Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender. Process until smooth. Add mayonnaise and remaining ingredients, process until smooth.

Tomatillo Salsa

1 Halapeno
1 small onion
2 cloves Garlic
1/2-1/4 bunch Cilantro
Juice of lime
3-7 tomatillos (depending on their size)

grill or roast in frying pan everything except cilantro and lime (leave skins on tomatillos and garlic) . Blend all ingrediants. Add or subtract ingrediant amounts to taste.

Tex-mex Turkey soup

Ingredients
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream
Directions
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.