Veggie Pizza

Cold Veggie Pizza 011 Cold Veggie Pizza 012 Cold Veggie Pizza 013 Cold Veggie Pizza 015


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

Cold Veggie Pizza 003

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

Cold Veggie Pizza 015 Cold Veggie Pizza 008 Cold Veggie Pizza 007


Panera Bread Chicken Chili Recipe

Chicken Chili Bread Bowl 002
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


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 :


Tonkatsu 006


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