Using the Magic Bullet to crush the pretzels.
Pie in the oven. Yum.
Mixing the Broccoli Salad.
Rolling the pie crust.
Filling the pie crust.
Preparing the berries for the pie.
Pie and ice cream.
Putting the finishing touches on the pie crust.
Pretzel-Crusted Chicken (Healthy Living Magazine)
Ingredients:
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed (we used boneless skinless breasts sliced into 2 pieces each)
Directions
1. Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
2. In another shallow bowl, whisk the egg, beer, flour and spices.
3. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture.
4. Spray 13-in. x 9-in. baking dish with cooking spray.
5. Place the chicken in the dish.
6. Bake at 350° for 40-50 minutes or until chicken juices run clear.
Almond Broccoli Salad
Ingredients:
6 cups small broccoli florets
½ cup chopped celery
½ cup raisins (or craisins)
10 slices bacon, cooked and crumbled
3 green onions, sliced
2/3 cup mayo
¼ cup honey
1 tbsp fresh lemon juice
1 3.75 oz pkg honey roasted sliced almonds (I couldn’t find these so I used regular, raw, sliced almonds. This could also be an optional ingredient)
Directions:
1. In a medium bowl, combine first 5 ingredients.
2. In a small bowl, stir together mayo, honey, and lemon juice.
3. Pour over broccoli mixture, tossing gently to coat.
4. Stir in almonds just before serving.
This is best if made a beforehand and allowed to sit in the refrigerator for a while.
Rustic Tri-Berry Pie (Rachael Ray Magazine)
Ingredients:
3 containers (6 oz. each) blackberries (about 3½ cups)
1 cup sugar, plus more for sprinkling
1/4 cup quick-cooking (not pearl) tapioca
2 tbsp. fresh lemon juice
8 oz. strawberries (about 2 cups), halved or quartered
1 container (6 oz.) blueberries (about 1 1/4 cups)
1 1/2 cups flour
1/4 tsp. salt
1 stick (8 tbsp.) plus 2 tbsp. cold unsalted butter, cut into small cubes
1 large egg, separated
Ice water
Strawberry ice cream, for serving
Directions:
1. In a large bowl, combine 1 cup blackberries, 1/4 cup sugar, the tapioca and lemon juice; mash with a potato masher. Stir in the strawberries, blueberries, remaining blackberries and 3/4 cup sugar. Let stand for at least 20 minutes, gently stirring once or twice.
2. Meanwhile, position a rack in the lower third of the oven and preheat to 400°. In a large bowl, whisk together the flour and salt. Add 8 tbsp. butter and, with a pastry blender or 2 knives, cut the butter into the flour until crumbly. Continue working with your fingertips until the mixture is flaky. In a cup, combine the egg yolk with 1/4 cup ice water. Drizzle over the flour mixture and stir with a fork until incorporated and the dough is slightly moist but not wet. (Test by pinching some of the dough; if it doesn't stay together, sprinkle about 1 tsp. more ice water on the dry part and gather the dough into a mass.)
3. Transfer the dough to a lightly floured surface and, with a lightly floured rolling pin, roll out to a 13-inch round, rotating the dough occasionally to keep it even and to prevent it from sticking to the surface. Roll the dough up onto the pin and unroll over and into a 9-inch pie plate (see top right); center it and let the excess pastry drape over the edges. Gently press the dough into the pan (see middle right).
4. Spoon the berry mixture evenly into the pan, making sure to pour in all the juices that have collected in the bowl. Dot the top with the remaining 2 tbsp. butter. Gently fold the pastry up over the berries, pleating as you go around (see bottom right).
5. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, lightly glaze the pastry all over with the egg white. Sprinkle the dough with a few pinches sugar. Bake the pie until the berry filling is bubbling well, about 1 hour; check after 40 minutes and if the crust is browning too quickly, cover loosely with a sheet of foil. Let the pie cool completely, at least 4 hours, before cutting and serving with scoops of strawberry ice cream.
Ingredients:
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed (we used boneless skinless breasts sliced into 2 pieces each)
Directions
1. Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
2. In another shallow bowl, whisk the egg, beer, flour and spices.
3. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture.
4. Spray 13-in. x 9-in. baking dish with cooking spray.
5. Place the chicken in the dish.
6. Bake at 350° for 40-50 minutes or until chicken juices run clear.
Almond Broccoli Salad
Ingredients:
6 cups small broccoli florets
½ cup chopped celery
½ cup raisins (or craisins)
10 slices bacon, cooked and crumbled
3 green onions, sliced
2/3 cup mayo
¼ cup honey
1 tbsp fresh lemon juice
1 3.75 oz pkg honey roasted sliced almonds (I couldn’t find these so I used regular, raw, sliced almonds. This could also be an optional ingredient)
Directions:
1. In a medium bowl, combine first 5 ingredients.
2. In a small bowl, stir together mayo, honey, and lemon juice.
3. Pour over broccoli mixture, tossing gently to coat.
4. Stir in almonds just before serving.
This is best if made a beforehand and allowed to sit in the refrigerator for a while.
Rustic Tri-Berry Pie (Rachael Ray Magazine)
Ingredients:
3 containers (6 oz. each) blackberries (about 3½ cups)
1 cup sugar, plus more for sprinkling
1/4 cup quick-cooking (not pearl) tapioca
2 tbsp. fresh lemon juice
8 oz. strawberries (about 2 cups), halved or quartered
1 container (6 oz.) blueberries (about 1 1/4 cups)
1 1/2 cups flour
1/4 tsp. salt
1 stick (8 tbsp.) plus 2 tbsp. cold unsalted butter, cut into small cubes
1 large egg, separated
Ice water
Strawberry ice cream, for serving
Directions:
1. In a large bowl, combine 1 cup blackberries, 1/4 cup sugar, the tapioca and lemon juice; mash with a potato masher. Stir in the strawberries, blueberries, remaining blackberries and 3/4 cup sugar. Let stand for at least 20 minutes, gently stirring once or twice.
2. Meanwhile, position a rack in the lower third of the oven and preheat to 400°. In a large bowl, whisk together the flour and salt. Add 8 tbsp. butter and, with a pastry blender or 2 knives, cut the butter into the flour until crumbly. Continue working with your fingertips until the mixture is flaky. In a cup, combine the egg yolk with 1/4 cup ice water. Drizzle over the flour mixture and stir with a fork until incorporated and the dough is slightly moist but not wet. (Test by pinching some of the dough; if it doesn't stay together, sprinkle about 1 tsp. more ice water on the dry part and gather the dough into a mass.)
3. Transfer the dough to a lightly floured surface and, with a lightly floured rolling pin, roll out to a 13-inch round, rotating the dough occasionally to keep it even and to prevent it from sticking to the surface. Roll the dough up onto the pin and unroll over and into a 9-inch pie plate (see top right); center it and let the excess pastry drape over the edges. Gently press the dough into the pan (see middle right).
4. Spoon the berry mixture evenly into the pan, making sure to pour in all the juices that have collected in the bowl. Dot the top with the remaining 2 tbsp. butter. Gently fold the pastry up over the berries, pleating as you go around (see bottom right).
5. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, lightly glaze the pastry all over with the egg white. Sprinkle the dough with a few pinches sugar. Bake the pie until the berry filling is bubbling well, about 1 hour; check after 40 minutes and if the crust is browning too quickly, cover loosely with a sheet of foil. Let the pie cool completely, at least 4 hours, before cutting and serving with scoops of strawberry ice cream.
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