Pepperoni Roll Crostini

The idea for this isn't entirely mine.  I got the idea from a recent episode of The Chew.  The final execution and twist with slivers of Sun dried Tomato is pure fraz.

To make life easier I grabbed pre-made garlic and herb pizza dough from Fresh and Easy Markets.  Its so much more convenient than making your own from scratch when you don't have hours to devote to rising and punching down and rising.

Pepperoni Roll Crostini

• 2 1 lb boules pizza dough
• 1 6 oz package sliced pepperoni
• 1/2 c shredded Parmesan
• 12 Oz room temperature cream cheese
• 1/2 c chiffonade fresh basil leaves
• 1/4 c thinly sliced sun dried tomato
• Coarse sea salt
• olive oil
• corn meal

Lightly grease a baking sheet and scatter a couple of table spoons corn meal onto it.  Set aside.

Allow pizza dough to come to room temperature for easier handling.  Flour a large bread board.  Roll each boule into a 1/4" thick 12X18" rectangle.

Scatter half of the pepperoni over one of the rectangles.  Sprinkle on half of the shredded Parmesan. 

Take second rectangle and place on top of the rectangle with meet and cheese.  Repeat scattering of pepperoni and cheese.  

From long side of the rectangle begin to roll it up jelly roll style.  Place seam side down on baking sheet.  Cover with tea towel and let rise until double in size, about 1-1 1/2 hours.

Preheat oven to 375F  Just before baking brush with olive oil and sprinkle with coarse sea salt.   Bake for 35-40 minutes until deep golden brown.  Cool on wire wrack until room temperature

Slice into 1/4 thick rounds.  Spread softened cream cheese evenly over all the rounds.  Sprinkle chiffonade of basil over all the rounds.  Place sun dried tomato on half of the finished rounds.

2nd layer of dough over the first ready to roll up jelly roll style

Pepperoni roll on the prepared baking sheet ready for to rise until double

Pepperoni Roll sliced into rounds ready for the cream cheese, basil and sun dried tomato layer

Corn and Basil Salad with a little apology

No, I haven't forgotten about this blog, I just have been so busy I've hardly had the time to work on new recipes let alone blog them.

This little recipe is a combination of a few I've seen on TV and in cooking light magazine in recent weeks. The better half wanted me to come up with a "corn salad" to put with grilled Salmon or similar. Since I smoked some salmon on a bed of red onion and basil I figured taking those elements and bringing them to the salad would sort of "marry" the two items flavor wise. It worked and as the better half says "This must be one of your go to recipes". High praise indeed.

Corn and Basil Salad

• 2 1 lb bags frozen corn thawed and drained
• cooking spray
• 1 T butter
• 1/2 C loosely packed, chopped fresh basil
• 1 small red onion, diced
• 3 T red wine vinegar
• 3T evoo
• 1/2 t fresh ground pepper
• 1/2 t coarse ground sea salt

Pre-heat a large skillet over medium-high heat. Spray with cooking spray and add butter. Add corn and saute for about 5 minutes or until a few kernels begin to brown. Stir occasionally. Remove from heat and cool to room temperature.

In mixing bowl add corn and remaining ingredients. Toss lightly until all combined. Serve at room temp or cold.

Parmesan Crusted Chicken Breast

I'm not a fan of chicken and it goes back to my days in a fast food chicken chain.  Unfortunately the fam loves the stuff and I have to find ways to disguise it and make it tasty where I can enjoy it too.  Adding in the words of Mario Batali, the "undisputed king of cheese" good old Parmesan makes chicken quite tasty and enjoyable for beef eaters like me.

This recipe is a combo of several others I've read or tried.  Its pretty easy to prepare, its the prep that is time consuming.  Add in corn and mashed 'taters and you have a right tasty comfort food dinner on the table pretty quickly.  

Parmesan Crusted Chicken

• 6 boneless chicken breasts - approx 1 1/2 lbs
  
• salt
  
• pepper
  
• 3/4 c flour
  
• 1 T onion powder
  
• 1 egg
  
• 1 T milk
  
• 3/4  c grated fresh Parmesan
  
• 1/4 c loose packed fresh basil leaves. (or 2 T dry basil)
  
• 1/2 c bread crumbs
  
• 1/2 t garlic powder
  
• 2 T olive oil
  
• 1 T butter divided.
  

Preheat oven to 325F

Pat chicken dry.  Season with salt and pepper.  Set aside.

Gather 3 shallow bowls large enough to fit one chicken breast.

In bowl #1 combine flour and onion powder.

In bowl #2 add egg and milk, beat well.

In food processor add fresh Parmesan and pulse until coarse grated.  Add bread crumbs, tear up basil leaves and add to processor container.  Pulse until basil is finely chopped and evenly distributed in the cheese and bread crumbs.  Pour Cheese mixture into bowl #3.

Take a seasoned chicken breast.  Dip in Bowl #1 (flour mixture).  Remove and dip into bowl #2 (Milk and egg).  Remove and set into the cheese mixture bowl.  Lightly press into cheese, turn the breast over and repeat so both sides are evenly covered with the cheese mixture.  Put aside on clean board to rest while breading the remaining chicken breasts.

In large nonstick frying pan heat over medium heat.   Add olive oil, when it begins to shimmer add  1T butter and 3 chicken breasts.  Cook about 5 minutes until bottom is golden brown, carefully flip and cook remaining side until golden brown about 3-5 minutes.  Remove breasts from pan and add to baking sheet lined with silpat liner.  Add remaining 1 T butter repeat searing process with remaining breasts.

Place baking pan in oven and roast for 20 minutes.  NOTE: time and temp is for convection oven, if using regular oven increase heat to 350F and time to 25-30 minutes.  Test for doneness by sticking a knife into thickest piece - if juices run clear its done, if not bake 5 minutes longer.

The resting period of a few minutes from the time you bread the breast until you sear it is really important.  That rest allows the egg in the crust to set up and really hold it tight to the chicken breast instead of falling off into your frying pan.  

 

A silpat sheet is a must with this one.  As there is so much cheese in the crust it sticks too easily to the pan and you wind up leaving most of the cheesy goodness behind.

If you have the convection option use the option as it really keeps a nice even heat on the chicken ensuring its cooked through and not "hot spots" scorching the crust.

If you can use fresh basil in this one do so.  There is a certain "green" taste in the fresh that you just don't get out of the dried.