Roast Chicken With Chamomile & Oregano

post from Kalofagas - Greek Food & Beyond on 14 November 2012 11:51:43 PM. © Kalofagas - Greek Food & Beyond

Have you ever had chamomile tea? Long used by Greeks (Dioscorides) used to prescribe it during Roman times and today most are familiar with it as a tea to fight colds. It’s sold in tea bags or loose at bulk stores and better tea shops and most of[...]

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Toast Topper #14: Chunky Blueberry Peach Jam

post from What Smells So Good? on 14 November 2012 10:21:28 PM. © What Smells So Good?

I think, for me, this year is the year of the Jam. Ever since my mom decided that she liked the concoctions I was coming up with enough to go through jars on her own, making and canning jam was no longer simply a means to fattening my Christmas gift larder - I was legitimately making a pantry staple for the household. Much like the bread and soup I often make for her, the jam is a welcome addition to her lunchbox, and livens up the dreariness of the office environment mid-day. It doesn't hurt that, since everything is homemade, we know how much sugar, salt and fat go into those things too - helpful for anyone these days, but especially when the holidays are just around the corner and we just know the indulgence they bring!

For this jam, I was inspired when I opened my freezer for some baking seeds and found a bag each of peeled, chopped peaches and blueberries that I had frozen in peak season. It was a somewhat odd combination to me, but I figured I'd give it a go! For some reason finding those bags of fruit reminded me of some chopped apples I had dried earlier in the year as well, so I decided to toss them into the pot for a bit of textural contrast and an unusual "bite" of flavour. A few spices followed - traditional cinnamon and vanilla, as well as the more unique cardamom (quickly becoming my favourite with fruit) and a pinch of black pepper for good measure. The mixture set up nicely and would have kept over a month in our fridge... if it had lasted that long!

Sent to Foodie Fridays , Gluten Free Mondays and Gluten Free Fridays

Chunky Blueberry Peach Jam
Makes about 6 cups, 48 (2-tbsp) servings
19 oz (about 5 medium) peaches
12 oz blueberries (2 1/3 cups)
1/2 cup diced dried apple
2 tbsp fresh lemon juice
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp black pepper
pinch salt
3 cups "jam sugar" with added pectin (I used Redpath's QuickSet for Jam)
1/2 tbsp vanilla

Combine all the ingredients but the "jam sugar" and vanilla in a heavy saucepot.
Bring to a simmer and cook until berries begin to burst.
Raise heat to a boil and add the sugar.
Boil hard for 4 minutes, stirring constantly.
Remove from heat and stir in the vanilla.
Ladle into jars and process 15 minutes in a water bath.

Amount Per Serving
Calories: 63.9
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 16.2 g
Dietary Fiber: 0.5 g
Protein: 0.1 g

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{recipe} Slow Cooker Sloppy Joe's

post from famfriendsfood on 14 November 2012 10:21:25 PM. © famfriendsfood

Do you have a slow cooker? Do you use it alot? I'm trying to love mine... and work up enough recipes to justify getting one of those new programmable slow cookers. Why? Because the idea of walking into the house after a long day and being greeted with the scent of dinner already cooking away is soooooo appealing!

I'm getting closer to liking this method of cooking more lately. I've moved beyond pulled pork, chili and soup... and now I've made Sloppy Joe's in the slow cooker.

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Chicken Tikka Pizza

post from Zaiqa on 14 November 2012 08:20:41 PM. © Zaiqa

A while back I got a request from hubby dear that I am not preparing specials that often as I used to before babyjaan happened. Chicken Tikka Kawabs – Murgh Tikka So one weekend I adorned my chef hat and got onto making something especially to[...]

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Off Topic: Thermoworks Thermapen and Oven
Thermometer 2012 Giveaway!

post from Cooking For Engineers on 14 November 2012 07:23:49 PM. © Cooking For Engineers

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+and+Oven+Thermometer+2012+Giveaway%21

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Chicken & Ham Calzone

post from A Tasty Thought by JG on 14 November 2012 06:14:00 PM. © A Tasty Thought by JG

Who knew that purchasing the 1 and 1/2 pound package of boneless skinless chicken breasts would result in...not 1, not 2, but 3 delicious dinners??? It sure wasn't me!

Every so often - when the weather takes a drastic change with the thermometer reading much lower, I seem to try to cling onto the warmer weather.  It was chilly outside and Grilled Chicken Medley was my plan for dinner the next evening. The chicken needs to be placed in a Soy Sauce/ Lime Juice/ Cumin/ Paprika marinade for a few hours before grilling. I use my handy dandy George Foreman Grill.
Grilled Chicken MedleyThere's always leftover grilled chicken, so the following evening we usually enjoy Chicken Enchiladas. And that we did! Yum!

Chicken EnchiladasAfter these two scrumptious meals there still remained about 1/2 cup of grilled chicken.  Sweet! Maybe another dinner? Oh, yes!

A couple of months ago I saw a recipe in dash - a supplement section to our daily newspaper and saved the recipe to try someday.  The recipe was for a Calzone, using a tube of refrigerated pizza dough.   My DH & I do enjoy Bertucci's Chicken Calzone, so this was really worth a try!  A tube of Pillsbury Classic Pizza Crust located in the Dairy Dept. in my grocery store was purchased.
Chicken & Ham CalzoneThe tasty filling Calzone containing Ricotta Cheese, Mozzarella, cooked Chicken, Oregano, Basil and 2 slices of deli Ham cut in small pieces was absolutely yummy! I'll definitely be making this again! It was very easy! I see Turkey on my horizon.

Chicken & Ham Calzone
     inspired by the newspaper supplement dash

Oven: 425°F    Baking Time: 18 Minutes
Servings: 3-4

Ingredients:
1 tube Refrigerated Pizza Dough - I used Pillsbury Classic Pizza Crust.
about 1/2 cup cooked Chicken, cut in pieces
2 slices Deli Ham, cut in pieces
1/2 Cup Shredded Mozzarella Cheese
1/2 - 3/4 Cup Ricotta Cheese
1/8 teaspoon Oregano
1/8 teaspoon Sweet Basil

Method:

Preheat oven to 425°F.
Line cookie pan with Heavy Duty Aluminum Foil.
Spray Aluminum Foil with PAM.
Open tube of pizza dough and place on foil.
Combine ALL remaining ingredients in bowl.
Using only half of the pizza dough, place filling on dough. Leave 1" border on edges.
Fold other half of dough over filling to edges. Roll edges up and press to seal.
Roll edges again.
Bake in oven for 18 Minutes. Calzone will be browned and puffy.
Cool slightly before eating. The cheese is hot.

This Chicken & Ham Calzone was delicious! Served along with Mandarin Orange Spinach Salad, dinner was easy to prep and so yummy!

Sometimes, do you have a small amount of cooked Chicken?

Enjoy!
Yummy!