UPDATE:
Boo. Fail. Crescent rolls make this the suck. I'm not a fan.
Copied this from Bluebonnets and Brownies' site. I had one of these on the way back from NY and LOVED it. It's all I think about now. Can't wait to try them at home.
Panera Bread Ham and Swiss Baked Egg Soufflés
Serves 2, easily doubles or triples
Adapted from Todd Wilbur’s copycat recipe for Spinach Artichoke Baked Soufflé
Ingredients
4 eggs, 1 reserved
1 tablespoon milk or half and half
1 tablespoons heavy cream
1/4 cup shredded KerryGold Swiss cheese
1 tablespoon shredded Parmesan cheese, plus more for topping if desired
1/4 teaspoon salt
black pepper to taste (optional)
2 thick slices deli ham, diced (I used Honey Roasted. You could also use quartered Canadian Bacon slices)
2 tablespoons fresh minced red pepper, if desired
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
Directions
Preheat oven to 375F.
Mix 3 eggs, milk, and heavy cream in a large plastic or glass mixing jug until well combined. Egg yolks should be completely broken and mixed in. Add shredded Swiss cheese, parmesan, and salt and mix again until thoroughly distributed throughout the egg mixture.
Microwave the egg mixture in 30 second increments on high, stirring after each increment until you have a sort of solid, slightly runny scrambled egg mixture. In my 1000 watt microwave oven, this took 4 increments of 30 seconds.
This tightens the eggs enough so that the dough at the bottom will cook, and the dough at the sides and top will not fall into them. Add diced ham, black pepper and red pepper (if desired), stirring through the egg mixture so evenly mixed throughout. Set aside.
Sprinkle a clean surface with flour, and unroll the crescent dough. Do not separate the pairs of triangles. Instead, pinch with your fingers along the seam so that 2 triangles become 1 square of dough. You will only use 4 out of the 8 triangles included in the tube of dough. Set aside leftover dough, do not discard or pinch together.
Flour the square of dough on both sides, and a rolling pin. Roll out the dough, turning dough once clockwise after each roll. Always roll in the same direction, directly out from yourself, until you have a square that is approximately 6″ x 6″.
Melt about a tablespoon of butter in the microwave. Brush melted butter inside two 4″ ramekins, and then carefully line each with the 6×6 square of dough, leaving excess hanging over the edge of the ramekin.
Fill each ramekin and dough with equal amounts of egg mixture. Sprinkle with more Parmesan cheese, if desired. Fold dough over the egg mixture so it is no longer hanging over the sides of the ramekin.
Break and whisk the remaining egg, then brush over dough in each ramekin. This will give the dough a golden color and shine as it bakes.
Place ramekins on the center of a baking tray lined with parchment paper.
Bake for 15 minutes. While the soufflés are baking, roll the remaining crescent dough to package specifications. After 15 minutes, remove tray from oven and place the spare rolled crescents onto the baking tray around the ramekins.
Return to oven and bake for 10-12 minutes more, until the souffles are golden brown and bubbly, and egg appears to be solidly cooked.
The remaining crescents may need a few extra minutes, so remove the ramekins from the tray and return the tray to the oven, if necessary.
Allow the soufflés to cool for approximately 5 minutes. You may eat the soufflés directly in the ramekins, or remove them and serve on a plate. They should remove easily since the ramekin was brushed with butter.
Serve with extra crescents, jam, and fresh fruit for an excellent Saturday morning breakfast or weeknight Brinner!
Wednesday, February 22, 2012
Panera Spinach and Artichoke Souffle - Copycat
Panera Bread's Spinach Artichoke Baked Egg Souffle
Panera Bread's Baked Egg Souffles are delicious little gourmet Hot Pockets. Encased in buttery crescent dough is this top secret version of the egg, cheese, spinach and artichoke filling for a nice morning munchie that will impress everyone. And they're easier to make than they look, since we use pre-made Pillsbury Crescent dough.
Just make sure when you unroll the dough that you don't separate it into triangles. Instead you'll pinch the dough together along the diagonal perforations to make four rectangles. When the dough is rolled out, you can line four buttered ramekins with it, and then fill each one with the secret egg mixture.
Ingredients:
iStock 3 tablespoons frozen spinach, thawed
3 tablespoons minced artichoke hearts
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese
Directions:
Preheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
Panera Bread's Baked Egg Souffles are delicious little gourmet Hot Pockets. Encased in buttery crescent dough is this top secret version of the egg, cheese, spinach and artichoke filling for a nice morning munchie that will impress everyone. And they're easier to make than they look, since we use pre-made Pillsbury Crescent dough.
Just make sure when you unroll the dough that you don't separate it into triangles. Instead you'll pinch the dough together along the diagonal perforations to make four rectangles. When the dough is rolled out, you can line four buttered ramekins with it, and then fill each one with the secret egg mixture.
Ingredients:
iStock 3 tablespoons frozen spinach, thawed
3 tablespoons minced artichoke hearts
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese
Directions:
Preheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
Tuesday, January 17, 2012
Chicken and Cheese Flautas
From the good people at Pillsbury...
Chicken and Cheese Flautas
6 six-inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded cooked chicken
1 teaspoon cumin
1/2 cup salsa
Vegetable oil
Guacamole (hahahahaha, no.)
Sour cream
1. In small bowl, combine cheese, chicken and cumin; mix well.
2. Place about 1/4 cup chicken mixture on each warm tortilla. Top each with 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
3. In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. Serve with guacamole and sour cream.
Chicken and Cheese Flautas
6 six-inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded cooked chicken
1 teaspoon cumin
1/2 cup salsa
Vegetable oil
Guacamole (hahahahaha, no.)
Sour cream
1. In small bowl, combine cheese, chicken and cumin; mix well.
2. Place about 1/4 cup chicken mixture on each warm tortilla. Top each with 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
3. In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. Serve with guacamole and sour cream.
Thursday, October 13, 2011
Creamy Lemon Tortellini Bake
Oh my... this looks really good to me. Also from Emily Bites. I'm looking for some WW/low calorie-ish recipes, so expect some more, people.
Ingredients:
12 oz package of dry Cheese & Spinach Tortellini (I used Barilla – find in the dry pasta aisle)
2 slices center cut bacon
3 garlic cloves, minced
2 T flour
2 c skim milk
¾ t salt
1/8 t black pepper
1 ½ t dried basil
¼ t crushed red pepper flakes
1 T freshly squeezed lemon juice
2 t lemon zest
2 c fresh spinach, loose, not packed
1 ½ oz Parmesan cheese, freshly grated
2/3 c reduced fat 2% shredded Mozzarella cheese, divided
Directions:
1. Pre-heat the oven to 350. Lightly coat an 8x8 baking dish with cooking spray and set aside.
2. Cook the tortellini in a large pot according to package directions.
3. Meanwhile, place bacon in a sauté pan or large skillet and bring over medium-high heat. Cook for 7-9 minutes until crisp. Remove bacon from the pan and place on paper towels to dry. Leave one tablespoon of bacon grease in the pan (if you have less than that like I did you may want to add a little butter to make up the difference. I counted one tablespoon of bacon grease in the recipe builder. If you want to make this vegetarian then just skip the bacon altogether and use butter). Add the garlic to the bacon grease and cook until fragrant, about 1 minute. Add flour to the pan and whisk into grease. Add the milk slowly and continue to whisk until combined. Add the salt, pepper, basil and red pepper flakes and stir. Bring sauce to a simmer.
4. Once sauce is simmering, add lemon juice and lemon zest to sauce. Stir until thickened, 2-3 minutes and remove from heat.
5. Drain the tortellini and place back into the pot. Crumble the bacon and set aside. Add the spinach along with most of the Parmesan and the Mozzarella (reserve some of each to sprinkle on top). Add the sauce and stir everything together to combine. Pour the mixture into the prepared baking dish and sprinkle the remaining Parmesan, Mozzarella and bacon over the top.
6. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and continue to bake uncovered for 5-10 more minutes.
Yields 6 servings. WW P+: 9 per serving
Ingredients:
12 oz package of dry Cheese & Spinach Tortellini (I used Barilla – find in the dry pasta aisle)
2 slices center cut bacon
3 garlic cloves, minced
2 T flour
2 c skim milk
¾ t salt
1/8 t black pepper
1 ½ t dried basil
¼ t crushed red pepper flakes
1 T freshly squeezed lemon juice
2 t lemon zest
2 c fresh spinach, loose, not packed
1 ½ oz Parmesan cheese, freshly grated
2/3 c reduced fat 2% shredded Mozzarella cheese, divided
Directions:
1. Pre-heat the oven to 350. Lightly coat an 8x8 baking dish with cooking spray and set aside.
2. Cook the tortellini in a large pot according to package directions.
3. Meanwhile, place bacon in a sauté pan or large skillet and bring over medium-high heat. Cook for 7-9 minutes until crisp. Remove bacon from the pan and place on paper towels to dry. Leave one tablespoon of bacon grease in the pan (if you have less than that like I did you may want to add a little butter to make up the difference. I counted one tablespoon of bacon grease in the recipe builder. If you want to make this vegetarian then just skip the bacon altogether and use butter). Add the garlic to the bacon grease and cook until fragrant, about 1 minute. Add flour to the pan and whisk into grease. Add the milk slowly and continue to whisk until combined. Add the salt, pepper, basil and red pepper flakes and stir. Bring sauce to a simmer.
4. Once sauce is simmering, add lemon juice and lemon zest to sauce. Stir until thickened, 2-3 minutes and remove from heat.
5. Drain the tortellini and place back into the pot. Crumble the bacon and set aside. Add the spinach along with most of the Parmesan and the Mozzarella (reserve some of each to sprinkle on top). Add the sauce and stir everything together to combine. Pour the mixture into the prepared baking dish and sprinkle the remaining Parmesan, Mozzarella and bacon over the top.
6. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and continue to bake uncovered for 5-10 more minutes.
Yields 6 servings. WW P+: 9 per serving
Pumpkin, Cranberry and Apple Baked Oatmeal
I want, no, I NEED to make this. It sounds so fall-ish. Got this from Emily Bites, who got it from My Kitchen Addiction who got it from Two Peas and their Pod.
Ingredients:
2 c old-fashioned oats
1/3 c wheat germ
1/3 c packed brown sugar
1 t cinnamon
¼ t salt
1 t baking powder
½ c dried cranberries
1 ½ c skim milk
½ c canned pumpkin
1 ½ T unsalted butter, melted
1 large egg
1 t vanilla extract
1 c apples, chopped
1/3 c chopped pecans
Directions:
1. Preheat the oven to 375. Lightly mist a 7 x 11 baking dish with cooking spray and set aside.
2. In a large bowl, combine the oats, wheat germ, brown sugar, cinnamon, salt, baking powder and cranberries and stir to mix. In a separate bowl, stir together the milk, pumpkin, egg and vanilla. Add the wet ingredients and apples to the dry ingredients and stir until thoroughly combined.
3. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the pecans over the top and bake for 20 minutes until top is golden. Slice into eight pieces and serve.
Yields 8 servings. WW P+: 6 per serving
Ingredients:
2 c old-fashioned oats
1/3 c wheat germ
1/3 c packed brown sugar
1 t cinnamon
¼ t salt
1 t baking powder
½ c dried cranberries
1 ½ c skim milk
½ c canned pumpkin
1 ½ T unsalted butter, melted
1 large egg
1 t vanilla extract
1 c apples, chopped
1/3 c chopped pecans
Directions:
1. Preheat the oven to 375. Lightly mist a 7 x 11 baking dish with cooking spray and set aside.
2. In a large bowl, combine the oats, wheat germ, brown sugar, cinnamon, salt, baking powder and cranberries and stir to mix. In a separate bowl, stir together the milk, pumpkin, egg and vanilla. Add the wet ingredients and apples to the dry ingredients and stir until thoroughly combined.
3. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the pecans over the top and bake for 20 minutes until top is golden. Slice into eight pieces and serve.
Yields 8 servings. WW P+: 6 per serving
Friday, October 7, 2011
Szechuan Chicken Recipe
From laloosh.com...apparently all the recipes I am finding are for Asian foods.
Healthy Szechuan Chicken Recipe
Ingredients:
- 1lb pound skinless, boneless chicken breast, cut into bite size pieces
- 1 1/2 cups fresh broccoli florets
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green onion, finely chopped
- 3 cloves minced garlic
- 1 tsp rice wine or dry sherry
- 1 tsp reduced-sodium soy sauce
- 1/4 cup dry-roasted peanuts
- 1 tbsp fresh ginger, minced
- 1 tsp canola oil
- 1 1/2 tsp cornstarch
Sauce
- 3 tbsp fat free chicken broth
- 1/4 tsp cornstarch
- 2 tsp balsamic vinegar
- 1 tbsp tomato paste
- 1 tsp reduced-sodium soy sauce
- 1/2 tsp crushed red pepper
- ½ tsp ground coriander
- ¼ tsp black pepper
- 1 tsp brown sugar
- 1/2 tsp sesame oil
Directions:
To prepare Szechuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch, coriander, black pepper and crushed red pepper in a small bowl.
To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
Heat a 14-inch flat-bottomed wok or large skillet over high heat. Add oil into the pan, then add ginger and onion. Stirfry for about 30 seconds. Then add the chicken mixture. Cook until the chicken begins to brown, about 2 minutes. Continue stir-frying until the chicken is lightly browned on all sides, another 1 to 2 minutes. Add broccoli, peanuts, and bell pepper and stir-fry for 1 minute. Now stir the Szechuan sauce into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a serving dish and sprinkle with scallions. Serve immediately.
Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 6 Points +
PER SERVING: 233 calories; 10g fat; 11g carbohydrates; 28g protein; 4g fiber
Healthy Szechuan Chicken Recipe
Ingredients:
- 1lb pound skinless, boneless chicken breast, cut into bite size pieces
- 1 1/2 cups fresh broccoli florets
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green onion, finely chopped
- 3 cloves minced garlic
- 1 tsp rice wine or dry sherry
- 1 tsp reduced-sodium soy sauce
- 1/4 cup dry-roasted peanuts
- 1 tbsp fresh ginger, minced
- 1 tsp canola oil
- 1 1/2 tsp cornstarch
Sauce
- 3 tbsp fat free chicken broth
- 1/4 tsp cornstarch
- 2 tsp balsamic vinegar
- 1 tbsp tomato paste
- 1 tsp reduced-sodium soy sauce
- 1/2 tsp crushed red pepper
- ½ tsp ground coriander
- ¼ tsp black pepper
- 1 tsp brown sugar
- 1/2 tsp sesame oil
Directions:
To prepare Szechuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch, coriander, black pepper and crushed red pepper in a small bowl.
To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
Heat a 14-inch flat-bottomed wok or large skillet over high heat. Add oil into the pan, then add ginger and onion. Stirfry for about 30 seconds. Then add the chicken mixture. Cook until the chicken begins to brown, about 2 minutes. Continue stir-frying until the chicken is lightly browned on all sides, another 1 to 2 minutes. Add broccoli, peanuts, and bell pepper and stir-fry for 1 minute. Now stir the Szechuan sauce into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a serving dish and sprinkle with scallions. Serve immediately.
Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 6 Points +
PER SERVING: 233 calories; 10g fat; 11g carbohydrates; 28g protein; 4g fiber
Asian Chicken and Vegetables with Spicy Peanut Sauce
Found this recipes on emily bites, a website that has lower calorie meals. Since I am trying to plan some healthier meals, I wanted to save this recipe to try later. As always, I will NOT be using scallions. Blech.
Asian Chicken and Vegetables with Spicy Peanut Sauce
Ingredients:
1 c fat free, reduced sodium chicken broth
2 T peanut butter
2 t soy sauce (I used reduced sodium)
1 T sriracha (Thai hot sauce – found by the other Asian products)
1 T sugar
12 scallions (green onions), cut into small pieces
12 oz bag of broccoli slaw (can usually be found in the produce section by the bagged salad)
3 garlic cloves, minced
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
2 T of crushed or chopped peanuts (I pounded mine with a meat mallet)
Directions:
1. In a small saucepan, combine the chicken broth, peanut butter, soy sauce, sriracha and sugar. Stir together and bring to a boil. Once boiling, reduce heat and simmer. Keep simmering over low heat throughout the remaining steps.
2. Lightly mist a large sauté pan or skillet with cooking spray and add the broccoli slaw, scallions and ½ cup of the peanut sauce. Stir to combine and bring to a medium-high heat. Cook until the vegetables are tender and sauce is absorbed (5-8 minutes). Transfer vegetables to a separate dish and cover to keep warm. Set aside.
3. Mist the pan with cooking spray again and bring it back over medium-high heat. Add the chicken, the garlic and 2 tablespoons of the peanut sauce and cook until chicken is cooked through.
4. Mound the vegetables evenly onto four plates and top with the chicken. Spoon the remaining peanut sauce over the top of each plate. Sprinkle crushed peanuts over the top and serve.
Yields 4 servings. WW P+: 7 per serving
Asian Chicken and Vegetables with Spicy Peanut Sauce
Ingredients:
1 c fat free, reduced sodium chicken broth
2 T peanut butter
2 t soy sauce (I used reduced sodium)
1 T sriracha (Thai hot sauce – found by the other Asian products)
1 T sugar
12 scallions (green onions), cut into small pieces
12 oz bag of broccoli slaw (can usually be found in the produce section by the bagged salad)
3 garlic cloves, minced
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
2 T of crushed or chopped peanuts (I pounded mine with a meat mallet)
Directions:
1. In a small saucepan, combine the chicken broth, peanut butter, soy sauce, sriracha and sugar. Stir together and bring to a boil. Once boiling, reduce heat and simmer. Keep simmering over low heat throughout the remaining steps.
2. Lightly mist a large sauté pan or skillet with cooking spray and add the broccoli slaw, scallions and ½ cup of the peanut sauce. Stir to combine and bring to a medium-high heat. Cook until the vegetables are tender and sauce is absorbed (5-8 minutes). Transfer vegetables to a separate dish and cover to keep warm. Set aside.
3. Mist the pan with cooking spray again and bring it back over medium-high heat. Add the chicken, the garlic and 2 tablespoons of the peanut sauce and cook until chicken is cooked through.
4. Mound the vegetables evenly onto four plates and top with the chicken. Spoon the remaining peanut sauce over the top of each plate. Sprinkle crushed peanuts over the top and serve.
Yields 4 servings. WW P+: 7 per serving
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