Recipe of the week 09/21

Mini Bacon Cheese Cups

Ingredients:
1 box Pillsbury refrigerate pie crust softened as directed on the box
1 package (30z) cream cheese softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions
3 oz shredded Swiss cheese (about 2/3 cup)
8 slices precooked bacon chopped
Preparation:
Heat oven to 425 F degrees spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface using 2 1/2 inch round cutter, cut 16 rounds from crust. Place 1crust round in each muffin cup, pressing down gently to from cup. In blender or food processor, blend cream cheese whole egg, egg yolkand 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon. Bake 9 to 11 minutes or until edges are light golden brown; cool 5 minutes before serving.
Suggested Pampered Chef Tools for this recipe: Deluxe Mini Muffin Pan and Mini Tart Shaper

Meal for TUESDAY 09/07

PABELLON

VOTED BEST CARNE MECHADA BY MAI'S KITCHEN CUSTOMERS!

This delicious Venezuelan Traditional dish is composed of creamy black bean soup, pulled beef, fried ripe plantains, white rice, mini arepas and shredded white cheese. DELICIOSO!

4-6 servings $38

Recipe of the week 09/07

TOMATO BASIL RIGATONI

INGREDIENTS:

1/2 cup dry-packed sun dried tomatoes

1 box (16 ounces) rigatoni pasta

1 1/2 cups milk

1/4 cup tomato-basil flavored cream cheese

4 ounces provolone cheese, chopped

1 cup shredded part-skim mozzarella cheese

2 tablespoons cornstarch mixed with 1 tablespoon water

1/2 cup fresh basil leaves, cut into thin strips

Freshly ground black pepper

pinch of salt

Shredded Parmesan

PREPARATION:

Heat a large pot of lightly salted water to boiling. Carefully scoop out 1 cup and pour over sun-dried tomatoes in a small heatproof bowl. Let stand 5 minutes.

Meanwhile, cook rigatoni as per package directions, drain.

While pasta cooks, heat milk over medium heat until bubbly. Remove from heat and whisk in cream cheese, provolone and mozzarella until melted (mixture will be a little stringy). Stir in cornstarch-water mixture and return pan to heat. Bring to a simmer, stirring until smooth.

Drain and finely chop sun-dried tomatoes. Stir into pasta, along with sauce and basil. Top with a little freshly ground black pepper, a pinch of salt, and Parmesan.

Meal for THURSDAY 08/26

STUFFED RED BELL PEPPERS

Delicious sweet red bell peppers filled with a mixture of ground beef, onions, parmesan cheese and spices cooked in a light marinara sauce; plus a side of buttery rice!

4-6 servings $34

Meal of the Week Thursaday 08/10

Chicken & Mushroom CREPES!

A Mai's Kitchen Favorite!
Grilled Chicken Breast combined with sauted mushrooms, Swiss cheese and cooked in a light white wine butter sauce  - its "melt in your mouth" good!! 4-6 generous servings (enough to feed your entire family)! $34

ANNOUNCEMENTS

Summer is almost over and its back-to-school time! I hope you had a GREAT time with your family over the break :)
Beginning August 31st (Tuesday) Mai's kitchen will be back  and I'll be cooking the meal of the WEEK every TUESDAY; I'll send you an email on Thursday and you can post your order not later than Saturday. Remember my freezer is always packed with home-made Bolognesa meat sauce, Black bean Soup, Turkey Chili, Carne Mechada Pre-Cooked Arepitas, Butter-Squash Soup, and more -  they are an excellent alternative when your busy with homework, team practices etc... just let me know and I will be happy to add any of these items to your order.
Thanks to all of you for your unconditional support - This year is going to be a great year!

Blessings from Mai's Kitchen,

Mai Borges

Recipe of The Week 08/19

CHICKEN PESTO PIZZA

Can you believe you ONLY need 20 minutes and approx.$10 to make this delicious pizza?
INGREDIENTS:
1pkg (13.8 oz) refrigerated thing pizza crust
2 garlic cloves pressed
8 oz Mozzarella cheese (about 2 cups grated)
1/2 cup Parmesan Cheese (grated)
2 cups diced cooked chicken breast
1/2 cup Pesto Sauce
1/2 cup Grape Tomatoes
PREPARATION:
Preheat oven to 425. Lightly brush LARGE BAR PAN with vegetable oil. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12-14 minutes or until crust is golden brown.
Meanwhile in CLASSIC BATTER BOWL, combine chicken, pesto, tomatoes, Parmesan cheese and garlic.
Remove pan from oven, sprinkle with 1 cup of mozzarella cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6-7 minutes or until crust is deep golden brown and cheese is melted. For more recipe ideas and to purchase The Best Kitchen Tools that will help reduce your time in the Kitchen visit my web site www.pamperedchef.biz/maiskitchen - we can schedule a time and I will be Happy to cook for you and your friends! Buen Provecho!