The recipe for the focaccia bread and the Alfredo sauce is most important here...everything else you can figure out I'm sure!
1 cup warm water
1 tsp. sugar
1 TBS yeast
(let sit for a couple of minutes)
1 TBS olive oil
1 tsp. salt
enough flour so it's not sticking to your hands
Let it rise until doubled, roll it out flat and sprinkle Olive oil and Parmesan cheese on top
Let rise again and bake hot= about 425-450 degrees for 10 to 15 minutes
Alfredo Sauce (my sister will cringe at this recipe...it's not for the health fanatic)
1/2 c butter
1/2 c cream
3/4 c Parmesan
Melt butter and cream together on low, add Parmesan and cook on low until completely melted, stir every couple of minutes.
Chicken Broccoli Soup in Homemade Bread bowls
The recipe for the bread bowls is the same as the focaccia bread, but instead of rolling dough flat, roll into medium-sized balls, let rise and then bake for about 15 minutes. After bowls have baked, carefully cut a circle shape off the top and then scoop out bread from the inside of the bowl with a spoon.
Chicken Broccoli soup
3/4 c butter
3/4 c flour
4-6 cups milk (depending on how thick you like it)
2-3 cups cheese (depending on how cheesy you like it)
1 head broccoli
2 chicken breasts
sat and pepper to taste
Bake and cube chicken breasts. Steam the broccoli and cut into small pieces. Melt the butter and whisk in the flour, add milk and cheese. Cook on low until cheese is melted. Add broccoli and chicken. Cook on low for at least 10 minutes before serving.
So easy, and so tasty! Warm up some black beans and put a couple of heaping spoons on top of some sticky rice. Pile high with cheese, tomatoes, green onions, salsa, sour cream, guacamole, and crushed tortilla chips. This is my fall-back dinner when I only have a few minutes to come up with something! It will be ready to serve by the time the rice is done cooking!
Pound chicken breasts (or I like to use tenderloins) flat with a rolling pin. Dip in melted butter and then this mixture:
1 cup bread crumbs
1/2 cup Parmesan
1 tsp. paprika
Bake at 375 degrees for 25 minutes.
Fresh Marinara (a great way to use up tomatoes from the garden)
1/4 c olive oil
20 medium-sized tomatoes
4 cloves garlic
2 tsp. dried basil
2 tsp. salt
Blanch and skin tomatoes, (may also use canned tomatoes!) cut up and dump into olive oil. Add garlic, basil and salt. Cook, covered, on low for as long as you can. Then to thicken it up a bit, remove cover and boil until you reach desired thickness. Unbelievable taste!
Veggielicious Pizza with white sauce
I have lived Papa Murphy's Veggie Supreme since I had it for the first time. This is my attempt at re-creating it at home. The pizza crust is...you guessed it, the same recipe as the focaccia bread, just roll it out thinner.
1/4 c. Ranch dressing
1/4 c. buttermilk
1 clove garlic, minced
1/4 c. Parmesan cheese
Blend in Food processor or blender until smooth, spread over crust.
Sprinkle mozzarella cheese on top of sauce and then pile with favorite veggies: tomatoes, mushrooms, zucchini, yellow squash, artichoke hearts, spinach, etc. Top with another 1/2-1 cup mozzarella.