Franken-Pantry III
- Thread starter Keltin
- Start date
K
Kimchee
Guest
I think lets stick with non-fresh potatoes. Flakes, dust, dried, but not fresh, just to be different. 
mean, huh?
mean, huh?
VeraBlue
Head Mistress
belaine, at this point, the pantry is closed. Each week, 10 items are picked by 10 different users/posters/members. From that list, and only from that list, we are challenged to create something. I already see stuffed artichokes from the list of ingredients. Or a savoury spinach dish...
Next week, when Keltin begins the new pantry, please mention those anchovies..please!! I'll say butter or lemon or garlic...or something that goes well with them, promise!
Next week, when Keltin begins the new pantry, please mention those anchovies..please!! I'll say butter or lemon or garlic...or something that goes well with them, promise!
Mr. Green Jeans
New member
a very dry sherry
Keltin
New member
Vera Blue, thanks for letting me know, I'm new at this thing
Welcome aboard Belain!!! Jump right in and challenge yourself to cook from the Pantry. It's rather fun, and it often teaches us valuable lessons.
And it's fun!
Cooksie
Well-known member
Welcome belaine! I hope you join in and play the Franken-Pantry.
Here's what I came up with last night. Part of it was a bust, but part of it was wonderful.
The bust was the dressing for the spinach. I tried to make a dressing out of pimiento stuffed olives, garlic, and evoo (processed in a small food processor). It was wayyyy too salty, and I wished that I hadn't put it on the spinach
.
The chicken was pretty good. I used the bread that I dug out of the center of a loaf of French bread, toasted it, and then put it in the food processor to make crumbs. I dredged chicken tenders (that I had pounded to an even thickness) in melted butter and crumbs, and then cooked them in a non-stick skillet. They were a little bland. I wish that I had added a little shredded parmesan to the crumbs before coating.
The bread, however, was terrific. I took a part of a loaf of French bread, hollowed out the center, and stuffed it with a mixture of garlic and herbs Allouette cheese, a four cheese blend (provolone, parmesan, asiago, romano), and chopped artichoke hearts. I baked it until the filling was warm, topped it with more of the four cheese blend, and then browned it under the broiler. Rich, gooey, deliciousness......I loved it!
Here's what I came up with last night. Part of it was a bust, but part of it was wonderful.
The bust was the dressing for the spinach. I tried to make a dressing out of pimiento stuffed olives, garlic, and evoo (processed in a small food processor). It was wayyyy too salty, and I wished that I hadn't put it on the spinach
. The chicken was pretty good. I used the bread that I dug out of the center of a loaf of French bread, toasted it, and then put it in the food processor to make crumbs. I dredged chicken tenders (that I had pounded to an even thickness) in melted butter and crumbs, and then cooked them in a non-stick skillet. They were a little bland. I wish that I had added a little shredded parmesan to the crumbs before coating.
The bread, however, was terrific. I took a part of a loaf of French bread, hollowed out the center, and stuffed it with a mixture of garlic and herbs Allouette cheese, a four cheese blend (provolone, parmesan, asiago, romano), and chopped artichoke hearts. I baked it until the filling was warm, topped it with more of the four cheese blend, and then browned it under the broiler. Rich, gooey, deliciousness......I loved it!
Cooksie
Well-known member
That is outstanding Cooksie! Simply stunning!!! What a fantastic use of the Pantry!!
Was the dressing too salty because of the olives? I wonder if mashing them lightly and then washing would help?
But......just looking at it.......it looks divine!!!!
It was definitely the olives. Never thought about rinsing them
.
? You deserve some sort of award for that. 
MexicoKaren
Joyfully Retired
Cooksie, that looks really special - congratulations! The chicken looks really beautiful, and the bread was truly inspired. Great job!
Keltin
New member
I've got something in mind that I'll be trying here shortly. Amazing how the FP pushes you to try things you've never done!
Oh, and when Franken-Pantry IV rolls out this coming Sunday, we're going to have a new and (I think) rather welcome change/addition! Dun-dun-dunnnnnnnnnnnnnnnnn!
Oh, and when Franken-Pantry IV rolls out this coming Sunday, we're going to have a new and (I think) rather welcome change/addition! Dun-dun-dunnnnnnnnnnnnnnnnn!
MexicoKaren
Joyfully Retired
I have something planned for tomorrow as well...poor Jerry. He's going to have to eat artichokes.
Mama
Queen of Cornbread
Okay. This actually turned out pretty well. It kind of evolved as I made it. So, here's what I did:
I sauteed some onion and garlic in a little butter until the onions were soft. i added a little more butter and some crumbled up onion buns. I then wilted some spinach and added some Parmesan cheese.
I seasoned a B/S chicken breast with salt and pepper and browned it in a little Olive Oil. I topped the chicken breast and spinach "dressing" with a little shredded mozzarella cheese.
I made a sauce in the same pan that I browned the chicken in using some canned artichoke hearts that I pureed with some water and a little butter. I cooked them down a little, turned off the heat and added some cream cheese and a little more Parmesan Cheese.
The first pic is of the dressing before I added the Parmesan Cheese. The second pic is after the Parm and the 3rd pic is the finished product.
I sauteed some onion and garlic in a little butter until the onions were soft. i added a little more butter and some crumbled up onion buns. I then wilted some spinach and added some Parmesan cheese.
I seasoned a B/S chicken breast with salt and pepper and browned it in a little Olive Oil. I topped the chicken breast and spinach "dressing" with a little shredded mozzarella cheese.
I made a sauce in the same pan that I browned the chicken in using some canned artichoke hearts that I pureed with some water and a little butter. I cooked them down a little, turned off the heat and added some cream cheese and a little more Parmesan Cheese.
The first pic is of the dressing before I added the Parmesan Cheese. The second pic is after the Parm and the 3rd pic is the finished product.
Attachments
MexicoKaren
Joyfully Retired
Mama, I am so impressed. I would have never thought to use the bread in that way, and it looks delicious. Great job, and beautiful photography as always.
Keltin
New member
Spinach Pesto & Chicken French Bread Pizza
For this, I made a pesto sauce from Baby Spinach, Black Olives, Garlic, Parmesan cheese, and Olive oil.
I took 1 B/S chicken breast and cut it into small pieces and sautéed it in some oil. I removed the chicken and then sweated some onions in the same pan. I set the chicken and onions off to the side.
I then took a fresh loaf of French Bread and cut off a section for two French Bread Pizzas.
I first topped the French Bread with the spinach pesto and sprinkled that with Parmesan Cheese. I then added onions for me (but not DW). Then the chicken and sliced black olives. Finally, mounds of cheese and baked at 350 till the cheese was melted and bubbly.
The bread DW picked up for this was AWESOME! She got it baked fresh at Publix, and it says it is “Authentic Cuban Bread”. I don’t know what the means as it looked like a loaf of French Bread to me. The inside was soft and had air bubbles meaning gaps in the flesh, and the outside was crusty.
After baking, this is hands down the best bread for French Bread Pizza I have ever had!! The middle was just a shade right of soft, and the outside was perfectly crispy and crunchy. I’ve never had a better loaf for French Bread Pizza.
After baking, the Pesto Sauce got a bit mild, and the garlic was hard to taste, so I’d say go heavy on garlic if you ever make this. I used 1.5 Tbsp of minced garlic, but 3 Tbsp would have been nice.
Overall, we really enjoyed it and were surprised. A pesto based pizza is not something we’d normally try, but it was really good.
To be honest, I’m dying to take the rest of that bread and make some tomato sauce based French Bread Pizzas!! The bread was mind blowing in this recipe!
For this, I made a pesto sauce from Baby Spinach, Black Olives, Garlic, Parmesan cheese, and Olive oil.
I took 1 B/S chicken breast and cut it into small pieces and sautéed it in some oil. I removed the chicken and then sweated some onions in the same pan. I set the chicken and onions off to the side.
I then took a fresh loaf of French Bread and cut off a section for two French Bread Pizzas.
I first topped the French Bread with the spinach pesto and sprinkled that with Parmesan Cheese. I then added onions for me (but not DW). Then the chicken and sliced black olives. Finally, mounds of cheese and baked at 350 till the cheese was melted and bubbly.
The bread DW picked up for this was AWESOME! She got it baked fresh at Publix, and it says it is “Authentic Cuban Bread”. I don’t know what the means as it looked like a loaf of French Bread to me. The inside was soft and had air bubbles meaning gaps in the flesh, and the outside was crusty.
After baking, this is hands down the best bread for French Bread Pizza I have ever had!! The middle was just a shade right of soft, and the outside was perfectly crispy and crunchy. I’ve never had a better loaf for French Bread Pizza.
After baking, the Pesto Sauce got a bit mild, and the garlic was hard to taste, so I’d say go heavy on garlic if you ever make this. I used 1.5 Tbsp of minced garlic, but 3 Tbsp would have been nice.
Overall, we really enjoyed it and were surprised. A pesto based pizza is not something we’d normally try, but it was really good.
To be honest, I’m dying to take the rest of that bread and make some tomato sauce based French Bread Pizzas!! The bread was mind blowing in this recipe!