Friday, June 21, 2013

Vegetable Calzones


2 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
Pinch of crushed red pepper, optional
1 1/2 cups broccoli florets, cut into small pieces
1 packed cup baby spinach, chopped
1 cup ricotta
1 cup shredded part-skim mozzarella
2 Tbsp. grated Parmesan
Salt and pepper
1 lb. store-bought pizza dough, divided into 4 portions
1 large egg

  1. Place a rack on bottom shelf of oven; preheat to 450 degrees F.
  2. Line a large baking sheet with parchment.
  3. Warm oil in a large skillet over medium heat.
  4. Add onion; saute until softened, about 10 minutes.
  5. Add garlic and red pepper, if desired.
  6. Saute for 30 seconds.
  7. Reduce heat to low.
  8. Add broccoli, saute for 2 minutes.
  9. Cover and cook until broccoli is crisp-tender, about 3 minutes.
  10. Remove skillet from heat and stir in spinach.
  11. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper.
  12. Stir in broccoli mixture.
  13. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds.
  14. Divide filling among dough circles (about 3/4 cup each).
  15. Fold dough over to enclose filling; press to seal edges.
  16. Beginning in one corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
  17. Transfer calzones to baking sheet.
  18. Whisk egg and 1 tsp. water.
  19. Brush top of each calzone with egg wash.
  20. Cut 3 small vents in each calzone.
  21. Bake until golden, 13 - 15 minutes.
  22. Serve with tomato sauce if desired.
Prep Time:  30 minutes
Cook Time:  13-15 minutes
Serves 4

Saturday, June 15, 2013

Lemon Chicken Primavera

1/3 cup all-purpose flour
1/4 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, pounded thin
2 eggs, lightly beaten
3 Tbsp. butter or margarine
1 large shallot or small onion, finely chopped
1 1/2 cups water
2 Tbsp. lemon juice
1 tub Knorr Homestyle Stock - Chicken
6 oz. asparagus, trimmed and cut into 1/2 -inch-thick diagonal slices (about 1 cup)


  1. Combine flour with pepper in shallow dish.
  2. Dip chicken in egg, then flour mixture; set aside.
  3. Melt 2 tablespoons butter in 12-inch non-stick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
  4. Remove chicken from skillet and set aside.
  5. Melt remaining 1 tablespoon butter in same skillet over medium heat and cook shallot, stirring occasionally, until tender, about 2 minutes.
  6. Stir in water, lemon juice and Knorr Homestyle Stock - Chicken until stock is melted.
  7. Bring to a boil over high heat, stirring frequently.
  8. Add asparagus and return chicken to skillet.
  9. Reduce heat to low and simmer until chicken is thoroughly cooked and asparagus is tender, about 3 minutes.
  10. Serve, if desired, with hot cooked rice.
Note:  Try substituting green beans, broccoli florets, green peas or sliced mushrooms for the asparagus

Wednesday, June 5, 2013

Chicken and Rice Burritos

8 Mission® 10 inch Large Flour Tortillas warmed
Mission® Chunky Salsa, Medium
2 1/2 cups cooked Chicken shredded
3/4 cups Long Grain White Rice (uncooked)
1 1 ounce package Taco Spices and Seasonings
1 3/4 cups Water
1 8 ounce can Tomato Sauce
1 large Tomato chopped
1/3 cup Green Onion chopped
Cheddar Cheese shredded
  1. In a large skillet, place chicken, rice, seasonings, water and tomato sauce.
  2. Bring mixture to boil, cover, and simmer for 20 minutes, or until chicken is fully cooked.
  3. Add chopped tomato and green onion to combine evenly.
  4. Place 1/2 cup of filling in each tortilla, roll burrito style and serve with optional garnishes. 
Serves 8
Cooking Time:  20 Minutes