Pizza Bowl, BBT Bites, Tarts

Here are the recipes from the Cooking Workshop last night! I had so much fun and the food was VERY good. These are MUST HAVE recipes to use in your kitchen.
P.S. Everything was so good that I didn't get to take pictures! As soon as I get some I will add them to this post.

Bacon, Basil, & Tomato Bites

8 strips bacon, fully cooked and chopped

1 medium onion, chopped

1 medium tomato, chopped

½ cup parmesan cheese

¼ cup mozzarella cheese

½ cup mayonnaise

¼ cup fresh basil, chopped

1 can of refrigerated biscuits (flaky kind)

Preheat oven to 350 degrees F and place oven rack in center position. Use the Mini Muffin tray on the Perforated baking sheet and set aside.

In Mixing bow, combine all ingredients except for the biscuits. Separate each biscuit into 2 to 3 layers and flatten slightly in your hand. Place teaspoon of mixture in middle of dough and pull up sides to close like a purse. Place closed biscuit in tray and repeat!

Bake for 10-12 minutes, or until tops are golden brown. There was a little mixture left over, so I would estimate this make about 25 each. VERY delicious and EASY!!

Tuscan Pizza Bowl
INGREDIENTS:

• 1 ball Demarle in the Kitchen Herb Pizza Dough (1/2 recipe)
• 6 stalks asparagus, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 6 green onions, chopped
• 1 cup baby spinach leaves
• 1 vine tomato, diced
• 1/2 cup fresh basil, chopped
• 1 tablespoon olive oil
• ½ teaspoon Demarle in the Kitchen Sel Gris Sea Salt
• 1 cup mozzarella cheese, shredded
• 2 tablespoons Parmesan cheese (optional)
•  1 TBLS Demarle in the Kitchen Roasted Garlic and Chive Herb Blend
• Demarle in the Kitchen Apple Pear Balsamic Vinegar

WHAT TO DO:

1. Place Grande Mold upside down on the Large Perforated Baking Sheet.
2. Place the dough ball onto the Roul’Pat and roll into a circle that will completely cover the reverse side of the Grande Mold with a little extra allowed for shrinkage.
3. Gently lay dough over the reverse side of the Grande Mold. 
4. Place vegetables, olive oil, and sea salt in Round Mold and toss. Put in microwave for 2-4 minutes (with Octagonal Silpat on top) till veggies are tender.
5. Bake crust for 8-10 minutes until center of crust is a light golden brown and edges are cooked. Remove from oven and cool for 5 minutes.
6. Unmold crust onto plate.  Fill with vegetables top with herb blend and cheese and drizzle with the Apple Pear Balsamic Vinegar, bake for 5-8 minutes till cheese is completely melted. Serve right away and enjoy!

Fruit Tartlet with Fresh Whipped Cream

1ea 15 oz. package pie crust dough

Fresh fruit of your choice, blueberries, mandarin oranges, raspberries, strawberries, sliced peaches, sliced kiwi, sliced strawberries, etc.

Cream:

2 cups heavy cream

¼ cup confectioners sugar

½ tsp pure vanilla extract or ½ vanilla bean, split lengthwise (optional)

Preheat oven to 350 degrees F and place oven rack in center position. Plae Tartlet Tray on Perforated Baking Sheet and set aside. Roll piecrust out on Roul’Pat. Cut with Round Dough Cutter, Press dough into tartlet wells using the Shaper. Prick dough with fork. Bake until lightly brown. Remove from oven and cool just a few minutes.

In a chilled bowl, or kitchen aid mixer bowl, combine cream, confectioner’s sugar and vanilla extract or bean. Starting on low speed and gradually increasing to medium high, whip about 3-5 minutes or until stiff peaks form.

Spoon into Pastry Bag that is prepared with tip of your choice and fill tartlets. Garnish with desired fruit!! YUM!!

30 minute meal REALLY

This meal is really delicious! I make it several times a week for my family, changing the meat and veggie so it doesn't feel like the same meal. It really can be done in 30 minutes, from start of prep to putting it on the table. Yeah! Rachel Ray would be proud! So, here it is, hope you enjoy it as much as we do!!

Easy Herb Rice

2 cups brown rice ( can also use 1 cup white/1 cup brown)

¼ cup butter

1 TBLS Demarle in the Kitchen Fresh Lemon & Dill Herb Blend

4 cups water

Melt butter over medium heat in Demarle Stainless 3 qt. sauce pan. Add rice and brown in the butter, stirring so it won’t brown to much on any one side, till you hear the rice start to “pop”. At that point add the herb blend, stir to make sure it is well mixed, then add water. Cover and cook for 18 minutes, check to be sure all liquid has been absorbed, if not, continue to cook and check ever 1-2 minutes. Serve with Kelly’s 20 minute Chicken, and Lemon Dill Green Beans.

Kelly’s 20 minutes Chicken

Serves 4

2 chicken breast

1 tsp Demarle in the Kitchen Roasted Garlic and Chives Herb Blend

1 tsp Demarle in the Kitchen Bolivian Rose Sea Salt

2 tsp melted butter

Preheat oven to 350 degrees F, place Deep Flexipat on Perforated Baking Sheet and set aside.

Using the Santoku Chef Knive filet the chicken breast in half, you will have what looks like 4 chicken breast, now fairly thin. Place chicken breast on the Deep Flexipat. Sprinkle herb blend and sea salt over one side of each breast, then gently rub it into the chicken, wash your hands. Then use the pastry brush to brush the melted butter over the breast side with the herb/sea salt mixture.

Bake for 15-20 minutes. Serve immediately. You can also use Tilapia filets, salmon pieces, etc. adjust cooking times as needed. Enjoy!

Lemon Dill Green Beans

4 cups fresh (or whole frozen) green beans, rinsed & cleaned

2 TBLS water (don’t need water if using frozen)

Extra Virgin olive oil to taste

Demarle in the Kitchen Fresh Dill & Lemon Herb Blend, to taste

Demarle in the Kitchen Sel Gris French Grey Sea Salt, to taste

Prepare green beans by slcicing ends at an angle using either the Santoku Chef knife or the Kitchen scissors. Place beans in Large Round Mold with approximately two tablespoons of water and cover with Octagonal Silpat. Microwave unitl beans are tender (start with 2 minutes). In my microwave it takes about 4 minutes, be careful not to OVERCOOK. Sprinkle with olive oil, herb blend, and sea salt. Serve right away!