Garlic Herb Breadsticks

In continuation with my new bread baking obsession I made homemade breadsticks to compliment my Ricotta Ravioli’s at last weeks LA Family Dinner! The result was a thick, flavorful breadstick which was perfect by itself or dipped in my homemade Tomato Basil Marinara!

Ingredients (breadsticks – makes 12)

• 1 1/2 cups warm water
• 1 package (.25 oz) yeast
• 1 tbsp sugar
• 1/2 tsp salt
• 3 cups flour
• 2 tbsp butter (softened)

Start by combining the yeast, sugar and warm water in a small bowl.

Let stand for 10 minutes or until the mixture begins to bubble.

Combine the salt and flour in a large mixing bowl, then add the yeast mixture and stir well. Next fold in the butter.

I like to use my hands, as my neighbor caught in this pic

Once a solid ball of dough forms place it on a floured surface and knead for 10 minutes.

Next place the ball of kneaded dough in a large bowl spread with olive oil and cover.

Allow to set for 45 minutes or until dough has doubled in size.

Now that the dough has doubled, separate into 12 equal sized ovals.

One by one stretch each breadstick out to about 12 inches in length.

Next fold in half.

Now twist the two sides together.

Once all 12 have been twisted, cover and allow to rise for an additional 30 minutes.

While they’re rising pre-heat the oven to 400° and prepare the garlic herb topping.

Ingredients (topping)

• 4 tbsp butter
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp garlic powder
• 2 tbsp fresh basil (chopped)
• 2 tbsp mozzarella (shredded)
• 1 tbsp parmesan/romano cheese

Start by melting the butter in a small mixing bowl, then add the rest of the ingredients and mix well.

Now brush the mixture over the breadsticks.

Place breadsticks in the oven for 12-15 minutes.

Remove when the garlic herb mixture starts to brown.

Remove from baking sheet and place on a serving dish.

Serve with ravioli, spaghetti, lasagna or whatever your favorite Italian dish is!

♣ Vegetarian Option: This recipe is vegetarian.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Sweet and Sour Chicken Lettuce Wraps

Sticking with the theme of the Little Leopard Book, giving fun twists to traditional favorites, I took my two favorite dishes from PF Chang’s and combined them!

This sweet and sour chicken tastes almost identical to the PF Chang’s version yet is lighter and healthier because it is not deep-fried!

While the ingredient list for the recipe is rather lengthy, most of the items are kitchen staples!

Ingredients (serves 4)

• 2 chicken breasts (boneless, skinless)
• 1/2 cup corn starch
• 2 tbsp brown sugar
• 1 egg (whisked)
• 3 tbsp olive oil
• 1/2 red bell pepper (chopped)
• 1/2 green bell pepper (chopped)
• 1 small onion (chopped)
• 1/4 cup sugar
• 2 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp white wine vinegar
• 1 tbsp sweet chili sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1 tbsp fresh ginger (grated)
• 2 cloves garlic (crushed)
• 1/4 cup pineapple juice
• 1/2 cup pineapple chunks
• 1 head iceberg lettuce (not pictured)

Start by chopping the chicken into large chunks. Prepare a shallow dish with the whisked egg and another with the corn starch and brown sugar.

Next, place the chicken into the egg then lightly coat in the corn starch mixture. Add the breaded chicken to a large skillet with the olive oil heated over medium-high heat.

Begin browning then add the bell peppers and onions.

Next, make the sauce. Combine all of the remaining ingredients (except the pineapple chunks and lettuce) in a small mixing bowl and whisk to combine.

Now, pour the sauce over the chicken.

Toss to cover the chicken and vegetables in sauce.

Cover and reduce heat to a simmer.

Cook for 10 minutes then add the pineapple chunks.

Cover and cook for an additional 10 minutes then get ready to wrap!

Place the lettuce leaf on a plate then add the chicken on top.

Yummy!

I love the fun, light lettuce wraps but if you really feel the need for a more traditional sweet and sour dish, you can serve it with white rice.

This dish is perfect for a weeknight and can easily be cut in half for one or doubled for a large family!

♦ Gluten Free Option: Substitute traditional soy sauce for gluten-free soy sauce.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Caramelized Pear and Brie Grilled Cheese

I have to give props to my friends at Shade Hotel in Manhattan Beach for the idea for this recipe.

This sandwich is sweet, buttery and it comes with a warning: this will become your favorite grilled cheese sandwich ever!

Ingredients (makes 10 mini sandwiches)

• 1/2 sourdough baguette
• 4 tbsp butter
• 1 large pear (peeled and sliced)
• 1 tbsp brown sugar
• 3 oz brie cheese

Start by placing 2 tbsp of butter in a large skillet over medium heat. Once butter has melted add the sliced pears to the skillet.

Then add the brown sugar to the pears.

Cook for 5 minutes or until pears are caramelized.

While the pears are caramelizing begin thinly slicing the baguette and brie cheese.

Prepare each sandwich by spreading the tops of each slice of bread with the remaining butter, then layering with a slice of brie cheese.

When the pears are ready place them on top of the brie cheese.

Add another slice of brie cheese and buttered bread on top and grill on the stove top over medium heat for 2-3 minutes per side.

After both sides are the perfect shade of golden brown, place on a plate and get ready to chow down!

Now lets take a closer look at this amazing little sandwich of cheesy delight!

Oh yeah, I want a bite!

My mouth is watering just looking back at these pictures!!

These sandwiches make for really fun little party appetizers or you can make a small plate of them for a decadent, cheesy lunch!

♦ Gluten Free Option: Use a gluten-free baguette instead of sourdough to make this recipe gluten-free.

♣ Vegetarian Option: This recipe is vegetarian.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Caprese Quesadilla

While I do love all types of food from Mexican to Thai and Brazillian to French, Italian will always have a large place in my heart. Sometimes I like to take a dish from another country and make it into an Italian masterpiece, such as this recipe, the Caprese Quesadilla.

Ingredients (serves 1)

• 1 flour tortilla
• 2 roma tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese
• 1/4 cup basil
• 1 cup marinara sauce

Start by slicing the roma tomatoes and topping the flour tortilla with the mozzarella cheese and sliced tomatoes.

Next, top with the basil and parmesan cheese.

Then fold the tortilla in half and place over medium heat on the stove top. Brown on the first side then flip.

Heat up the marinara sauce while the quesadilla is cooking. Once browned on both sides remove from the skillet and cut into slices.

Serve with marinara sauce on the side for dipping.

A delicious new way to eat a traditional mexican dish, Italian style!

♣ Vegetarian Option: This recipe is vegetarian.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

BLT Caesar Wrap

Every once in a while an unplanned “what’s in the fridge?” meal turns into a new favorite and last week that most definitely happened! I turned a classic favorite, the BLT, into a new, fun wrap with kale instead of lettuce and caesar dressing instead of mayonnaise!

Ingredients (serves 1)

• 1 large flour tortilla
• 2 tbsp caesar dressing
• 2 cups kale
• 1 tbsp olive oil
• 3 slices bacon
• 1/2 cup tomatoes (chopped)
• 2 tbsp shaved parmesan cheese

Start by cooking the kale in 1 tbsp olive oil and 1/4 cup water in a covered skillet on the stove top. At the same time, cook the bacon until crispy.

Meanwhile, spread the dressing into the middle of the tortilla.

Next add the cooked kale and bacon on top.

Next, top with the tomatoes and parmesan cheese.

Now wrap it up and get ready to enjoy!

Oh my gosh, the crispness of the bacon with the mild bitterness of the kale and the creaminess of the caesar dressing, this was such a great, random concoction and I’m not going to lie to you all, I ended up making it two other times last week!

Click here for the printer-friendly version:  BLT Caesar Wrap

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.