We're having cooking group the second Thursday in July at Jenny's. The usual time, 7:30.
Jenny: Amazing apricot chicken
Jeri: New York Cheesecake
Hannah: Zucchini-Tomato Saute
Nancy: Quick Summer Borscht
Sarah: Asparagus & Ricotta Pizza
I'm excited! I hope you are too! This should be fun and easy since we'll all be up to our eyeballs in work, moving, babies, summer vacation etc.
Zucchini-Tomato Saute
3 medium zucchini, diced
1 garlic clove, minced
18 cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped mint
Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the zucchini and garlic; cook, stirring frequently, until the zucchini is crisp-tender, 1-2 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring frequently, until the tomatoes are heated through, about 1 minute. Remove from the heat and stir in the mint.
Quick Summer Borscht
1 can Beets, sliced, undrained (247ml)
1 c. Chicken broth
¾ c. Plain yogurt, divided
2 T. Lemon juice
2 T. Yellow onion, chopped
2 t. Sugar
½ t. Dill weed
Salt to taste
Using a food processor or electric blender, puree sliced beets with their liquid for one minute. Add broth, lemon juice, onion, sugar, and dill to the beets. Season with salt and puree the mixture until it is smooth, stopping occasionally to scrape the sides of the container with a rubber spatula. Gently fold ½ c. yogurt into mixture. Ladle the soup into bowls and swirl a dollop of the remaining yogurt into each serving.
Ricotta Artichoke Pizza
1 pound store-bought pizza dough
15 oz part-skim ricotta cheese
salt
pepper
10 oz marinated artichoke hearts
1 small red onion
Preheat oven to 450 degrees. Roll dough into 10 x 14-inch oval; transfer to baking sheet. Spread with cheese, season with salt and pepper. Reserve 1 tablespoon oil from artichokes and drain remaining oil. Slice artichokes thinly. Scatter over cheese along with onions. Drizzle with reserved oil; bake until golden, 25-30 minutes.
Baked Artichoke Dip
2 14 oz cans artichoke hears, drained and chopped
3/4 c mayo ( can sub sour cream or cream cheese or a combo)
3/4 c grated parmesean cheese
salt and ground pepper to taste
pita chips or crackers for serving
combine all ingredients in a large bowl, spread into baking dish (preferably one you can serve from) Bake at 350 for 25 min or until golden brown on top. From the cooking club cookbook)
The easiest apricot chicken
This recipe makes a lot of sauce, so you might want to serve it with rice or half the sauce
2 18 oz jars of apricot preserves
1 12 oz jar Dijon mustard (I used Grey Poupon white wine Dijon mustard)
3 lbs boneless skinless chicken breasts cut into 2" strips
combine preserves and mustard in a large bowl, then add chicken and coat thoroughly. Pour into a baking dish and bake about 45min at 350. (from the cooking club cookbook)
NEW YORK CHEESECAKE
FILLING
2 lbs cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
2 tablespoons cornstarch
1 cup sour cream
CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar
Preheat oven to 400 degrees.
Mix graham cracker crumbs, melted butter and 1/4 cup sugar in a small
bowl. Press the mixture into the bottom of a 9 or 10 inch springform
pan. Place in freezer for 10 minutes.
Cream 3/4 cup of sugar and cream cheese until smooth. Beat in eggs one
at a time, add vanilla and cornstarch until just mixed. Stir in sour
cream until blended. Pour into prepared crust.
Bake at 400 for 45 minutes. Watch that the top doesn't turn too dark,
cover loosely with aluminum foil if it starts to turn brown. Turn oven
off and leave door ajar (remove aluminum foil for 3 hours. Serve with
your favorite topping.
My husband calls this "Better The Next Day Cheesecake" and it's true.
If you chill the cheesecake overnight the flavors meld together and
it's even better than if you eat it fresh. Don't worry, the calories
cook out! Also if you're doing party food, you can do mini
cheesecakes. Just omit the crust part of the recipe and use 'Nilla
Wafers. Line a cupcake pan with paper liners, add a 'Nilla Wafer to
the bottom of the cupcake liner and fill the cup 3/4 full of the
cheesecake mixture. Bake until the top starts to turn brown and let
cool on the counter. Top with your favorite fruit and serve.
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