Panzanella

French bread, cut into 1-inch cubes
3 Tbs olive oil
1 cucumber, peeled, seeded and diced
1 yellow pepper, diced
4-5 large tomatoes, diced
1 small red onion, diced
1 1/2 c fresh mozzarella cheese, cut into 1/2-inch cubes
1/3 c chopped fresh basil

Vinaigrette
1/2 c EVOO
2 Tbs balsamic vinegar
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp kosher salt
1/8 tsp black pepper


OPTIONAL: preheat oven to 350.  Toss bread cubes with olive oil and lay in a single layer on a baking sheet.  Bake for 10 minutes, remove from oven and cool to room temperature. 

Combine everything from cucumber to basil in a large bowl.

Place vinaigrette ingredients in a mason jar with a lid and shake vigorously to combine.  Pour over vegetables and add bread cubes.  Combine gently.  Refrigerate for 15-20 minutes before serving, stirring periodically.



From Our Best Bites Cookbook

Cadbury Egg Cookies

1/2 c Butter-flavored Crisco
1/2 c butter
1 c brown sugar
1 c white sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 c flour
6 tbs unsweetened cocoa powder
1 10 oz. bag Cadbury mini-eggs

Preheat oven to 350.  Smash up the Cadbury eggs in a ziploc bag.  (Let your kid do it!)  Cream the butter, Crisco and sugars together.  Add in eggs one at a time and the vanilla.  In a separate bowl whisk the dry ingredients together.  Add to the butter mixture and combine, then mix in the candies.  (If you want these to look pretty, hold out a few eggs from being smashed and then press them into the top at the end.)  Drop onto a cookie sheet and cook for 8-10 minutes (9 worked great).


From Our Best Bites

Instant Pot Chicken Breasts

6 chicken breasts, fresh or frozen
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper


Add all ingredients to your pressure cooker, lock the lid and set the valve to closed.  Set the timer for 10 minutes.  When finished cooking, let the pressure naturally release for 10 minutes.  Release the rest of the pressure using "quick release."  Use two forks to shred the chicken, use in anything you want!


From Jennifer Banz

marvel

Chicken Tikka Pizzas

14.5 oz. can crushed tomatoes
2 tsp olive oil

1/4 tsp salt
1/4 tsp cayenne powder

1/2 tsp cumin

1 tsp curry powder
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro


Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.

Blend the tomatoes until fairly smooth.  Heat the olive oil in a 2-quart saucepan over medium heat.  Add the ginger, red pepper, curry powder, and cumin.  Stir constantly for about 30 seconds, until fragrant.  Add the tomatoes and salt and simmer for 3-4 minutes.  Stir in the cream and add additional salt and pepper to taste.  Stir in the chicken and heat through.

Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).

Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes.  They'll cook fast, so watch them!

Sprinkle with cilantro and serve immediately!



From Mel's Kitchen Cafe