Recipes Archives - Page 17 of 69 - Recipes At My Table

Chicken In A Bun

You have heard of chicken on a bun, well this is chicken in a bun. Chicken In A Bun has the chicken baked into the fresh bun. This bread comes together easily with yogurt. Fresh yogurt is my new go-to when baking bread and buns. Using yogurt makes the bread rise quicker and you can get it to the table faster. Your bread is light and fluffy and your family will devour this. I love little buns with everything in them. Called Cornetti Salati in Italy, we always had one in the middle of the day.

I used chicken today, but you can adapt the filing. Sometimes I add 1/2 a cup of chopped kale or spinach to the filling. Like everything else, don’t use too much. Less is better. I have also made these with cremini mushrooms for a vegetarian flare. Often mentioned is my recipes is the message to experiment with flavours and ingredients.

My pizza buns are also a hit https://recipesatmytable.com/buns-stuffed-with-rapini-sausage-and-onions/

Ingredients for Buns

1 1/2 cups yogurt
1/4 cup each of water and olive oil
1 egg white ( save the egg yolk for a wash)
1/s tsp salt
1 tbsp each lemon juice and sugar
1 tsp baking powder
1/4 tsp baking soda
3 1/2 cups all purpose flour plus 1/4 for dusting and rolling
2 tbsp butter (softened)

Filling

1 Roasted Chicken breast( finely diced)
12 cubes of your favourite cheese
2 tbsp ranch or Caesar dressing
1/2 tsp Dijon Mustard
1 tbsp romano cheese

Extras

1 tsp parmesan cheese for baking
1/2 tsp italian seasoning for baking

Process

In a large bowl place the yogurt, water, olive oil, salt, egg white, lemon juice and sugar. Whisk quickly and then add the baking powder and baking soda.

Sift in the all-purpose flour. I sifted in one cup at a time and stirred. Stir until it comes together.

Add in the softened butter and knead. Put it aside for 20 minutes.

Assemble your filling.

Place the dough on the counter and knead. You may need to add about another 1/4 cup of flour here for dusting, etc.

Roll out dough into a log and cut 12 equal pieces.

Flatten them out with the palm of your hand. Cut a radius down the centre and place 1 tablespoon of filing and one piece of cheese en each.

Start folding over and flipping the dough.

Keep folding over 2 more times. You will have a cone shape. Now pinch the bottom of the cone and place on a cookie sheet lined with parchment paper.

Now beat the egg yolk and brush the tops. Sprinkle with the parmesan cheese and Italian seasoning.

Place in a 350 F oven for 30 minutes. Then broil on low for 2 minutes. Look at how golden they are.

The Inside is beautiful.

March 24, 2021March 24, 2021

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Strawberry Cobbler

Cobblers are an easy dessert and we make many of them at our house. This Strawberry Cobbler uses frozen strawberries. I use frozen fruit whenever I can in the winter. The selection at the grocery store isn’t always the best. It has plenty of nutritional value. The nutrients are locked in and frozen fruit is as nutritional as fresh. Frozen fruits and vegetables help us get our daily servings of fruits and vegetables as outlined by the food guide.

I lived in Iqlauit, Nunavut for sixteen years and that is where I started to use frozen fruit. When my grandson was little we would thaw out blueberries and he called them “blue balls” and it was messy, but good. Don’t be afraid to use frozen fruit. Of course you have to gently fold in when making muffins. I usually dust frozen with a little flour to mix in. This recipe just layers the fruit, and it was delicious.

Cobblers come in all different shapes and sizes. This cobbler has a thick crust, almost like a deep dish pie. We mostly see cobblers with fruit on the bottom and biscuits on top. I like it this way, it is almost like a cake and you can slice it up and put it in lunches.

For more nutrtional benefits read this article https://www.health.com/nutrition/reasons-nutritionist-buys-frozen-fruits-veggies

Another good way to use frozen fruit https://recipesatmytable.com/fruit-crumble/

Ingredients for the Batter

1/4 cup butter (melted)
1/2 cup granulated sugar plus 1/4 cup brown sugar
1 tsp amaretto liqueur
1 1/2 cups flour
2 tsp baking powder
1/2 cup milk
2 cups strawberries ( I used frozen)

Ingredients for the topping

1/4 cup each of oat four, granulated sugar and butter
1/4 cup sliced blanched almonds

Preheat the oven to 350F In a bowl add the egg, amaretto and sugars and cream together.

In another bowl I whisk together the flour and the baking powder.

Take half of the flour mixture and add it to the butter mixture. Mix and pour in half the milk. Repeat this step. You are alternating the dry and wet ingredients.

Now put in the melted butter and give it a quick mix.

Grease and 8 X 8 pan and put in your batter.In a bowl whisk together the oat flour and sugar for the topping. Then cut in the butter.

Place the strawberries over the batter.

Then sprinkle the crumbly mixture over this.

Now sprinkle on the almonds.

Bake for 40 minutes and let it cool.

Serve with ice cream or whipped cream and Enjoy!!

March 17, 2021March 17, 2021

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Zucchini and Corn Oven Frittata

Eggs are easy to work with and this Zucchini and Corn Oven Frittata is a keeper. It is a meatless Monday supper that tastes good even cold for the upcoming warm weather. Our frittatas or egg pies are similar to omelettes or quiches, but frittatas are crustless. You can use a variety of vegetables. Today, I am using some half bags of frozen vegetables. If you use frozen vegetables, thaw them out and pat the dry.

Traditionally Italians made a frittata to use leftovers. They would say “sbatta un uovo” which means beat an egg. That’s the recipe. Lol I believe this may have been part of the cucina povera. Often my nonna made frittata at night as a meal. Frittatas were popular in rural areas because eggs were plentiful and it was an easy meal that my nonna could make in Italy. She liked to use a lot of cheese and fresh herbs in hers.

Another one of my egg pies on the blog with a potato crust https://recipesatmytable.com/kale-pie/

One traditional Italian Frittata is the spaghetti one. Here is a recipe I like for it https://cooking.nytimes.com/recipes/6791-pasta-frittata?searchResultPosition=12

INGREDIENTS

1 tbsp olive oil
1 yellow onion, diced
2 cups sweet corn
2 cups zucchini, sliced very thinly
1 can of sliced mushrooms( use fresh if you have)
1 teaspoon Italian seasoning.
salt and pepper
1 cup shredded cheese ( use your favourite cheese)
4 eggs, beaten
2 tbsp Parmesan cheese for top

Process

Preheat the oven to 375 degrees. In a skillet I heat the olive oil and put in the onion. Sauté for a few minutes.

Next add and toast the corn withe the onions.

Make sure that the zucchini is dry before adding it to the pan.

Follow with the zucchini. Cook for about 5minutes, remove from heat and cool. Remove half a cup of mixture.

When the mixture has cooled, it is time to add in the cheese, italian seasoning and beaten eggs.

Grease a pie plate and pour in the mixtures. Use the half cup of vegetable over the top to decorate. Sprinkle with some parmesan cheese, cover with some foil and place in a 375 F oven for 20 minutes.

Remove the foil and cook for an additional 7 minutes or until top has browned.

Let cool and slice.

March 15, 2021March 15, 2021

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Warm Milk Pizza Dough

I use warm milk in baking to even out the dough and make it smoother and softer. Milk adds extra nutrients. This Warm Milk Pizza Dough is great because it doesn’t require time for the dough to rise. Sometimes supper time can be hectic, but this dough is quicker than takeout. My pizza from start to finish, including cooking time took 40 minutes. This recipe won’t disappoint!!

Just a note on pizza topping. Keep them simple and sparse; don’t put on too many. Today we chose fresh mozzarella, grilled eggplant and Italian sausage. the first time we went to Italy as a family, my children were surprised at how simple the pizzas were in Italy. Of course, one of their favourites was pizza with french fries. My nonna often made pizza when we made bread. She put a little sauce, cheese and oregano on it. Yum!!

For a great article on what milk does in baking https://recipesatmytable.com/buns-stuffed-with-rapini-sausage-and-onions/

Your family will also like my pizza buns https://recipesatmytable.com/buns-stuffed-with-rapini-sausage-and-onions/

Ingredients for warm milk pizza dough

1 cup 00 flour for pizza
1 1/2 cups all purpose four
2 tsp quick rise yeast
1tbsp olive oil and 1tsp sugar
1 cup warm milk
1/4 tsp salt
cornmeal about 1 tsp for rolling
olive oil spray
toppings of your choice
plain marinara sauce

Process

Combine the flour and the salt in a food processor. I like to use 00 flour to cut the all purpose flour for pizza. The 00 flour is finer than regular flour and makes a nicer crust. It also has less gluten than regular flour. Pizza is always thicker towards the edges and thinner in the middle; using the 00 flour allows your dough to evenly cook.

Warm-up the milk on the stove or in the microwave. Now add in the sugar, yeast and olive oil. Stir and let sit for 2 minutes.

Pour the warm milk into the food processor on low until a ball comes together.

Take that ball and put it on a tray with some olive oil and start stretching it. One recipe makes a 13 X 13 pizza.

Half-way through stretching spray with some more olive oil, dust with cornmeal and flip.

Spray again olive oil and spread the dough to the edges.

Spread some marinara sauce on it. Always follow with the cheese and then the other toppings.

Today I added grilled eggplant and dried Italian sausages made by my cousin. I made a second batch and pizza with Prosciutto cotto, onions and mushrooms.

Warm Milk Pizza Dough: Recipes At My Table

Put it in the oven at 375 F for 25 minutes. Up close out of the oven.

Two pieces just for me.

March 12, 2021March 12, 2021

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