Veggie Pizza

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Ingredients:

2 (8 ounce) Pillsbury Crescent Rolls

2 (8 ounce) Cream Cheese , softened

1 cup mayonnaise

1 cup freshly chopped broccoli

1 cup chopped carrots

Pinch of onion powder

Pinch of dill weed

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Preheat oven to 375 degrees

Roll our pastry dough in a 9X123 pan and pinch edges to form one sheet.

Bake and let cool.

Mix cream cheese , mayonnaise, dill weed and onion powder.

Spread mayo/cream cheese mixture to cooled pastry.

Arrange veggies and chill for one hour and cut into squares

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Panera Bread Chicken Chili Recipe

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Serves 6
  • 3/4 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 tablespoon chopped jalapeño pepper, fresh or canned
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 1/2 cups reduced-sodium chicken broth
  • 1 1/2 cups (6 ounces) shredded reduced-fat pepper jack cheese

Directions

Step 1.

Dust chicken with oregano, cumin, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until chicken is browned all over, 4 to 5 minutes, stirring now and then. Add onion, bell pepper and jalapeño pepper, and cook until onion is soft, 4 minutes. Add garlic and cook 1 minute. Transfer to a 4-quart slow cooker.

Step 2.

Puree 1 can of beans with 1 cup of broth in a small food processor or with a stick blender until relatively smooth. Add to slow cooker along with remaining beans and broth. Cover and cook on low for 3 to 3 1/2 hours.

Step 3.

Stir before serving. Sprinkle with cheese.

From : https://www.panerabread.com/en-us/recipes/slow-cooker-white-chicken-chili.html

Tonkatsu

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Tonkatsu

2 rib pork chops (butterfly and pound with mallet or back of knife)

1/4 cup rice-wine vinegar

2 teaspoon soy sauce

2 teaspoon sugar
A few drops of Japanese sesame oil
1 quart of peanut oil or vegetable oil
Flour for dredging
1 jumbo egg, beaten

2 cups panko crumbs

Mix rice wine vinegar,  soy sauce, sugar and sesame oil. Marinate pork chops for 2 hours.

Shake off liquid and drench in flour, then egg, then panko.

Fry until golden brown , approximately 2 minutes each side.

Drain on paper towels or cookie racks.

Tonkatsu Sauce

1/3 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon sugar

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon ground allspice

1/8 teaspoon ground clove

Optional: Finely chopped ginger

Mix all ingredients together