August 2011: Back to School- 5 ingredients or less

So, I realized today that the cooking club for August is only 1 week away. How did that sneak up on me so quickly?? The theme for August is.... Back to School: 5 ingredients or less.

Main Dish: Torrie (Salsa Chicken)

Drink: Erin - I'll bring an appetizer too :)

Appetizer: Amy (Quick Dip)

Side: Kristen

Salad: Sarah

Dessert: Mickelle

Salsa Chicken:

4 frozen chicken breasts

16 oz salsa

1/2 C sour cream

Place chicken in crock pot and cover with salsa. Cook on low for 6-8 hours. Shred chicken and mix in sour cream. (I kept the sour cream on the side instead of mixing it in)

Quick Dip

2 boxes cream cheese

2 cans chili, no beans

1 bag shredded cheese (I got the taco flavored cheese)

Spread cream cheese on the bottom of a 9 x 13 pan. I actually only used a box and a half. Spread the chili on top of the cream cheese. Sprinkle cheese on top of the chili, I actually only used half a bag of shredded cheese. Put in the oven, or microwave, until cheese is melted and chili is warm. Eat with tortilla chips.

Fluffy Orange Fruit Dip

(From Our Best Bites)

1 (8-oz) package cream cheese

2 tsp orange zest

3 tbsp fresh orange juice

1/4 tsp vanilla

Pinch of salt (I didn't put salt in)

1 (7-oz) jar marshmallow cream

Beat cream cheese, orange zest, orange juice, vanilla, and salt until smooth and creamy. Add marshmallow cream and beat until combined. Serve with any fresh chopped fruit.

Lemonade or Limeade Base

(From BH&G Cook Book)

2 1/2 C water

1 1/4 C sugar

1/2 tsp finely shredded lemon or lime peel (I used lemon, lime, and orange)

1 1/4 C lemon or lime juice (I used a combination plus orange juice)

In medium saucepan, heat and stir water and sugar over medium heat until sugar is dissolved. Remove from heat; cool 20 minutes. Add citrus peel and juice to sugar mixture. Pour into a jar; cover and chill up to 3 days.

For each glass of lemonade, combine equal parts base and water in ice-filled glasses; stir.

Peasant Bread

2 cups warm water

1 pkg yeast

1 T. sugar

2 t. salt

4 cups flour 

Combine first three ingredients and wait five minutes. Mix in remaining ingredients and let rise in greased bowl 45 minutes. Shape into 2 loaves on baking sheet and rise another 45 min. Brush top of  loaves with melted butter; cook at 425 10 minutes; reduce heat to 375  and cook another 15 minutes or until golden. Brush with butter again.  

Optional variation: Fold shredded cheddar cheese and diced green  chilis into bread when forming loaves on baking pans.

Baked Mozzarella Sticks

1/3 cup panko bread crumbs 

 3 (1 oz) sticks of part skim mozzarella string cheese  

1 egg cooking spray  

1/4 cup marinara sauce for dipping; our favorite is Paul Newman's Marinara 

 1. Preheat oven to 450.  

2. Heat skillet over medium heat. Add crumbs and cook for 2 mins or until toasted, stirring frequently. Remove from heat, and place in a shallow dish.  

3. Cut the cheese sticks into 1" pieces. Dip the pieces into egg, then heavily dredge in the panko. Place on a baking sheet coated with cooking spray. 

4. Bake at 450 for 3 minutes or until cheese is softened and thoroughly heated. Dip in marinara. 

Avocado, Grapefruit and Goat Cheese Salad
For Dressing:
Juice of 2 limes
a few tablespoons of grapefruit juice (reserve it when you section the grapefruit)
1 tsp. honey
1/4 cup grapefruit-infused olive oil (regular olive oil will be fine, too)
tiny pinch of salt

For Salad:
1 pink grapefruit, peeled and sectioned (see my note below)
1/2 avocado, cut into 1/4" pieces
crumbled goat cheese
1 bag mixed greens with arugula

Whisk the dressing ingredients together.
Place salad ingredients in a large bowl. Toss well. Drizzle with a little of the dressing--just to coat. Serve and pass dressing along the side.

About peeling grapefruit--
I always use a serrated knife to cut off the ends of the grapefruit, then I place the cut side down on the cutting board. I follow the contour of the grapefruit and cut off as much of the peel and as little of the fruit as possible. Once it's peeled, I hold the grapefruit in my hand over a bowl to catch the juice, and take my knife and cut close to the membrane of each section. Then I turn the knife edge towards me and bring it up to "scoop" out the individual section. I squeeze any juice and fruit/pulp that remains into the bowl and either use it in a recipe, or drink it. (Yum.)