186556 zurie rustic olive cheddar Recipes

white beans, rinsed, fresh whole wheat breadcrumbs, extra virgin olive oil, divided, boneless, skinless chicken thighs , trimmed of fat and cut in half, onion, chopped, celery ribs, peeled and chopped, tomato, peeled, seeded, chopped or diced, garlic cloves, roughly chopped or minced, dried rosemary, dried thyme, freshly ground pepper, dry white wine or low acid apple juice, sodium reduced chicken broth, water, low-fat turkey kielbasa, sliced into 1/2 - 1 inch pieces, fresh parsley, chopped

lemon juice, artichokes (6 oz. each; see notes ), onions (6 oz. each), heads fresh fennel (1 1/2 lb. total , untrimmed), fresh peas in pods (see notes ), head romaine lettuce (12 oz.), olive oil, salt and pepper, freshly grated pecorino romano or parmesan cheese

active dry yeast, sugar, warm water (110o to 115o), salt, balsamic vinegar, king arthur unbleached all-purpose flour, olive oil, water

cornmeal, tube (13.8 oz) refrigerated pizza crust, olive oil, divided, part-skim mozzarella cheese, divided, zucchini, cut into 1/8-inch slices, patted dry, divided, onion, sliced, tomatoes , cut into 1/4-inch slices, salt, pepper, torn fresh basil

eggplant , cut into 1-inch pieces, zucchini , cut into 1/4-inch slices, tomatoes, chopped, sweet red pepper , cut into 1-inch pieces, olive oil, divided, garlic cloves, minced, salt, pepper, sheet refrigerated pie pastry, cornmeal, shredded parmesan cheese, minced fresh basil , optional

sweet onions, halved and thinly sliced, pears, peeled and sliced, olive oil, butter, fig preserves, cider vinegar, salt, sheet refrigerated pie pastry, pepper, egg, beaten

egg, lightly beaten, cooked long grain rice, cottage cheese, shredded part-skim mozzarella cheese, divided, lemon juice, grated lemon peel, onion, chopped, garlic cloves, minced, olive oil, fresh spinach , torn, golden raisins, ground cinnamon, salt, sheets phyllo dough (14 inches x 9 inches), butter-flavored cooking spray, meatless spaghetti sauce

sheets phyllo dough (14 inches x 9 inches), olive oil, crumbled goat cheese, sliced sweet onion, shredded fontina cheese, tomatoes, thinly sliced, minced chives, minced fresh basil or 1 tsp dried basil, salt, pepper

cheddar cheese, feta cheese, olive oil, sliced black olives or 6 -8 green olives or 6 -8 kalamata olives, oregano, black pepper (to taste), pita bread (or 10-12 mini pitas)

olive oil, bell pepper, diced, onion, diced, ground beef (or beef and pork mixture), ground cumin, ground coriander, oregano, pepper, kidney beans, rinsed and drained, crushed tomatoes, salsa (i like hot !), tomato paste, black olives, hot pepper sauce, beer, yellow cornmeal, flour, baking powder, baking soda, salt, yogurt, eggs, olive oil, sharp cheddar cheese, shredded, scallion, jalapeno, diced finely

rustic bread approximately 12 inches in diameter, grilled red bell pepper, sliced into strips, grilled mushrooms, sliced, onion, sliced thick , then grilled, salad greens to almost fill bread cavity, cleaned and dried, olive oil , for tossing salad, lemon cut in 1/2

extra-virgin olive oil, carrots, peeled and diced into 1/2-inch pieces, onion, chopped, kosher salt and freshly ground black pepper, chopped fresh flat-leaf parsley, chopped fresh thyme, garlic, peeled and smashed or chopped, tomatoes, diced into 1/2-inch pieces, zucchini, diced into 1/2-inch pieces, low-sodium chicken broth, instant polenta , such as gia russa, unsalted butter, at room temperature

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)

pork chops, garlic powder, salt and pepper to taste, green bell pepper, sliced in thin strips, red bell pepper, sliced in thin strips, onion cut into rings, yellow rice, *cooked, tomato sauce, minced garlic, olive oil, louisiana hot sauce, water

red bell peppers, minced fresh oregano, olive oil, divided, salt, divided, sliced onion, sugar, shiitake mushrooms, stems removed, refrigerated pizza crust dough, crumbled goat cheese, chopped fresh parsley, freshly ground black pepper

italian ciabatta or peasant bread, olive oil , to taste, grated parmesan, salt , to taste

tomatoes, cored, onion, cut into 1/2-inch rings, olive oil, divided, garlic cloves, minced, white kidney or cannellini beans, rinsed and drained, water, fresh basil leaves, coarsely chopped, balsamic vinegar, salt, pepper