De Ma Cuisine

Fruit Archive

Wednesday

31

August 2011

0

COMMENTS

BBQ Apple Bacon Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Meat, Pizza, Pork

BBQ Apple Bacon Pizza  
 
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2-3
Another successful Pizza Fridays invention. We loved this one!
Ingredients
  • 1 pizza crust
  • 1 small apple, thinly sliced
  • 2 slices bacon, chopped and cooked
  • 1/4 C BBQ sauce (I used homemade)
  • salt and pepper, to taste
  • 1/4 t sweet paprika
  • 1/4 – 1/2t red pepper flakes
  • drizzle honey
  • 1C cheese (extra sharp cheddar, parmesan)
  • 1T flour
Instructions
  1. Cook bacon, drain on paper towel.
  2. Sprinkle pizza pan with flour. Roll or press out dough, working from center and moving out, spinning the pan as you go.
  3. Top with BBQ sauce, cheese, apple, bacon, spices, drizzle honey, and a bit more cheese.
  4. Bake according to pizza crust directions (or 375F for 15-18 minutes).
  5. Serve topped with more parmesan (opt.).
 

Wednesday

31

August 2011

1

COMMENTS

Peach Muffins

Written by , Posted in Baking, Breakfast, Fruit

IMG_4153.JPG (1600×1067)
Peach Muffins
Recipe Type: Breakfast, Baking
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
(Original Recipe is Cooking Light’s Blueberry-Yogurt Muffins)
Ingredients
  • 1 C whole wheat flour
  • 1 C all purpose flour
  • 1/3 C raw sugar
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 t salt
  • 1/4 C milk
  • 2 T canola oil
  • 1 1/2 t vanilla extract
  • 8-oz. plain low fat yogurt
  • 1 lg. egg
  • 1 C peaches, diced
  • cooking spray
  • 1/4 t cinnamon
  • 1/8 C flax seeds
  • 3 T raw sugar (for sprinkling)
Instructions
  1. Preheat oven to 400F.
  2. Lightly spoon flour into measuring cups; level w/knife. Combine flour, 1/3 C sugar, baking powder, baking soda, flax seeds, cinnamon, and salt in a medium bowl; whisk; make a well in the center of mixture. Combine milk, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in peaches.
  3. Spray muffin tin with cooking spray. Spoon batter into 12 muffin cups (filling about 3/4 of the way full); sprinkle each muffin with raw sugar.
  4. Bake at 400F for 18 minutes, or until a wooden toothpick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack.
Notes

Yield: 1 dozen (mine made about 15 muffins)

 

Thursday

4

August 2011

0

COMMENTS

Panzanella Salad

Written by , Posted in Bread, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Toasting, Vegetables, Vegetarian

This is my second version of Panzanella Salad (bread salad). They were both amazing. I mean, how can you go wrong with crusty bread, olive oil, parmesan, and fresh basil?! I know. You can’t. The ingredients are what I had at the time. Use what you have, and what you like!

Panzanella Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 C crusty bread (I used Sourdough, but French or any other stale or day old bread will work)
  • olive oil
  • 1 clove garlic
  • 15 fresh basil leaves, chopped
  • 1 fresh flat parsley leaf, chopped
  • 1/4 C balsamic vinegar
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • pinch cayenne
  • 1/4 C olive oil
  • 1/2 C summer squash, diced
  • 6 cherry tomatoes, halved or quartered
  • 1/2 C fresh mozarella
  • 1/4 C parmesan, grated
  • 1/4 C Feta
  • Also good with red onion, mushrooms, spinach… use your imagination. If you think it will taste good, try it. If it doesn’t, you know for next time.
Instructions
  1. Rub bread with garlic; cube (if it’s frozen, grate the rest into the dressing – if it’s not just grate the whole clove into the dressing)
  2. Drizzle with olive oil; broil (or toast) 5 minutes, turn, 5 min more.
  3. Chop herbs; whisk them with vinegar through cayenne. Slowly whisk in olive oil, creating an emulsion. Toss with squash through feta.
  4. Toss with bread right before serving.
Notes
July 22, 2010

 

Thursday

4

August 2011

0

COMMENTS

BBQ Chicken Stuffed Avocados

Written by , Posted in Appetizers, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Main Dishes, Meat, One Dish Dinners, Poultry, Quick and Easy, Vegetables

 

BBQ Chicken Stuffed Avocados
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • handful crushed corn chips
  • 2 avocados, halved, scooped out of the skin
  • BBQ’d chicken with lots of BBQ sauce, removed from bones (re-heated)
  • Polenta (re-heat with BBQ sauce)
Instructions
  1. Place corn chips in the bottom of a bowl. Top it with avocado and spoon the Polenta on one side, chicken on the other.
  2. Shave pieces of Parmesan cheese on top.
Notes
Original meal: 1 pack of chicken (4 legs, 4 lg wings), 1 jar (about 2 C) BBQ sauce, sliced zucchini, squash and carrots: all in the crock pot for 6 1/2 hours on low. Served with Cheesy Polenta (polenta with a few kinds of cheese melted in).[br][br]Sunday, July 18, 2010[br] We had this for dinner tonight, re-purposing some leftovers. It was so good!

 

Thursday

4

August 2011

0

COMMENTS

Strawberry-Basil Sandwich

Written by , Posted in Bread, Brunch, Cheese, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Toasting, Vegetables, Vegetarian

It’s perfect for this time of year (fresh basil from my garden and locally grown strawberries). Part of the idea is actually from something that Tim told me he made while I was in Colorado last week (strawberries on a sandwich). Sorry, I could have taken a photo, but, it didn’t last long enough. This was so good I didn’t want to eat anything else with it!!

Strawberry-Basil Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1
I just invented the most amazing sandwich.
Ingredients
  • 1 rustic roll (or hunk of crusty bread)
  • 1t spicy brown mustard
  • 1t balsamic vinegar
  • 1t extra virgin olive oil
  • 2 strawberries, thinly sliced
  • 4 basil leaves, fresh, torn
  • 1t red onion, diced
  • 4 slices parmesan cheese (or enough to cover the roll)
Instructions
  1. Bake roll (to crisp outside, and heat inside – don’t slice before baking) 350 degrees, 7 minutes.
  2. Prepare toppings.
  3. Halve roll; spread with mustard. Pour oil and vinegar over, press halves together (to let oil and vinegar soak in).
  4. Top with remaining ingredients.

(From June 20, 2010)

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