Thursday, March 26, 2009

Rachel Ray Stromboli

You may be intimidated by the word, 'stromboli', but I have to tell you, this is easy, and SO worth it! I saw Rachel Ray make it this week sometime and I knew I had to make it.

Buffalo Chicken Stromboli

2 T butter
1 T olive oil
4 Stalks celery, chopped
2 med carrots, chopped
2 C shopped cooked chicken (leftovers are perfect for this)
1/2 C hot sauce (Rachel recommends Frank's Red Hot) for extra spicy or 1/4 C tomato sauce or juice mixed with 2 T hot sauce, for mild
1 C Monterey Jack cheese, shredded
1/2 C blue cheese crumbles
1/4 C chopped green onion
1 egg
sesame seeds
Your favorite pizza dough, (frozen and defrosted, or recipe)

Preheat oven to 400. In a large skillet over med high heat, melt the butter with the oil and cook the celery and carrots til tender, about 3 min. Add chicken and hot suuce to the pan and toss together with salt and pepper. Set aside and let cool.

When the filling is cool (we're serious about this, it messes up the dough if it's too hot) roll out the dough into a large rectangle on a floured surface. Spread the cooled filling evenly onto the entire dough, making sure not to get too close to the edge. Top with cheeses and green onion.

Roll up the dough starting at one the the long sides, tucking in both ends firmly. Press seams with fingers to seal. Whisk the egg with a splash of water and brush all over the stromboli, then sprinkle seeds. Carefully transfer to lightly greased baking sheet and bake for 40 min.

Slice to serve. I fed my whole family with one, and there's nine of us...7 over 8 yrs, and two little ones. I think the Rachel Ray site says it serves 4.

Here's my quick pizza dough:

Mix 1 1/4 C flour with 1 T yeast and 1/4 tsp salt. Add 1 C warm water, and 2 T olive oil and mix for 3 min. (I'm using a stand mixer) Add flour, 1/2 C at a time til you get a smooth stiff dough. Let rest for 10 min, then use! No raising required!

Friday, March 6, 2009

I have no recipe to add today but I will give a bit of advice. When you are feeling low about your cooking, find a 16 year old boy and cook something for him. Doesn't matter what it is. Just make a lot. He will eat it, he will love it, and chances are he will compliment you on your skills. Living here with the in-laws there is nothing more rewarding than cooking for 16-year old bro-in-law. I feel downright culinarily talented.