Shrimp Cocktail

Shrimp Cocktail with Horseradish Cocktail Sauce from America's Test Kitchen Cookbook

2 tsp fresh lemon juice

2 bay leaves

1 tsp salt

1 tsp black peppercorns

1 tsp. Old Bay Seasoning

1 lb. extra-large shrimp peeled and deveined

1 c. Horseradish Cocktail Sauce:

Bring the lemon juice, bay leaves, salt, peppercorns, Old Bay, and 4 cups of water to a boil in a medium saucepan for 2 minutes. Remove the pot from the heat and add the shrimp. Cover and steep off the heat until the shrimp are firm and pink, about 7 minutes. Drain the shrimp and plunge immediately into ice water. Drain and refrigerate the shrimp until thoroughly chilled, about 1 hour. To serve, arrange on a platter with the cocktail sauce.

Horseradish cocktail sauce:

1 c. ketchup

2 Tbs. fresh lemon juice

2 Tbs. horseradish

2 tsp. Tabasco

1/2 tsp. salt

1/4 tsp. pepper

Stir all of the ingredients together in a small bowl. Season with additional horseradish and Tabasco as desired.

We made this Friday night and kept it in the fridge until Saturday night for serving.

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Fine Dining...

On Saturday, we hosted a formal dinner in honor of Grama's 78th birthday. It was the whole deal - 8 courses, each plated right before serving. It was a lot of time and hard work, but worth every dirty dish! :) The following posts include all the course recipes:

- Shrimp cocktail

- Rosemary whole-wheat bread

- Mixed greens with asparagus and lemon vinaigrette

- Baked potato soup

- Grapefruit-mint sorbet

- Roasted Lemon Chicken on brown rice

- Skillet-braised brussel sprouts with bacon and shallots

- Molten chocolate cake with whipped cream

We served 2008 Castle Rock Willamette Valley Pinot Noir and apple-grape sparkling cider.

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Monkey Monkey Monkey BREAD!!!

1. I did NOT make this - may amazing husband did!

2. If you dislike a plethora of photos, I'm sorry, it was very important to the baker that each step of his process was documented to show he did it by himself.

3. Beware that when you make this, it will disappear within two days. You should probably make two.

From Taste of Home Magazine:

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup water (110° to 115°)
• 1-1/4 cups warm 2% milk (110° to 115°)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5 cups all-purpose flour
• CARAMEL:
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
• ASSEMBLY:
• 3/4 cup chopped pecans
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
• Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
• Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

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Slow-Cooker Lentils with Chicken

I would take a picture of this, but it's all gone. Sorry, that good! Plus, I personally don't think it looks that appetizing and would give everyone preconceived notions that it tastes disgusting. On the contrary, it was quite good and we served it at our potluck on Monday, coming home with only a day's worth of leftovers.

Modified it from crockpot365.blogspot.com - she's got some great stuff, by the way - especially if you have a brand new, 6.5 quart, all-clad slow cooker for a Christmas present. :)

2 cups lentils (mine were green)
3 cups chicken broth
3 cups water
1 small yellow onion, diced
1 cup diced celery
2 teaspoon cumin
1 teaspoon coriander
2 teaspoon kosher salt
1 teaspoon dried mustard
1 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (hot or mild, your choice)--no need to drain
1 1/2 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
6 chicken breast tenders (or 2 large chicken breast halves)

Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.

Lay chicken on top of the assembled food.

Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over rice with corn tortillas.

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Pumpkin Cheesecake Cupcakes

Uh heaven! These are actually from Rachael Ray, but worth sharing... can't take credit for these yummy morsels.

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 large eggs, plus 5 large egg whites
• 2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• Simmering water
• 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

1. Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
   

2. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
   

3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
   

4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.
   

5. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
   

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Mac & Cheese

My sister-in-law and I were experimenting one day and came up with a delicious dish of macaroni and cheese... there's a lot of room for change in this recipe, as you can use pretty much whatever kind of cheese you want (or so I would think) - also change the amounts of pasta or milk depending on how thick/cheesy you like it.

3 c. dry pasta (whole wheat, short and sturdy)

3 T. butter

3 T. all-purpose flour (whole wheat)

2 c. milk, warm

1 1/2 - 2 c. shredded cheese (mixture of cheddar, mozzarella, and extra sharp)

1 t. salt

1/2 t. black pepper

1/4 t. cayenne pepper

1 t. italian herb seasoning

In a medium saucepan, cook noodles according to package. Keep warm.

In a separate pan, melt butter. Stir in flour to form a roux, stirring constantly over medium heat for 2 minutes. Gradually stir in warm milk, stirring constantly to create a smooth consistency. Simmer for about 5-10 minutes. Stir in seasonings. Remove from heat and stir in cheese a little at a time. Toss noodles with sauce. Add salt and pepper to taste.

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Rich Hot Fudge Sauce

Mmmm.... thick, chocolatey, fudgy goodness on a spoon. At least, that's how Mac eats it - skip the ice cream and all - just lick it off the spoon! We had this on ice cream with whipped cream and then in the morning on our waffles. Yum. I would say don't make any improvisations to this recipe - it's perfect just as is.

2/3 c. heavy cream

3/4 c. light brown sugar

1/4 c. white sugar

1/2 c. unsweetened cocoa, sifted

3 T. salted butter, cubed

1 t. vanilla extract

Put the cream, light brown sugar, sugar, and cocoa in a saucepan. Gradually bring to a boil, stirring occasionally. Turn down the heat and simmer gently for 1 minute, stirring continuously. Stir in the butter and vanilla extract. Serve warm.

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Coffee Cordials

I've never personally made these, but my good friend, Cory, made them for me for Christmas last year - and they're DELICIOUS! Thanks, Cor!

Ingredients:

1 1/2 sticks unsalted butter, softened

1 c. brown sugar

2 T. plus 1/4 t. instant espresso powder

1 large egg

2 t. baking powder

1 t. pure vanilla extract

1/4 t. plus 1 pinch salt

2 1/4 c. flour

1 1/4 c. powdered sugar

4 t. whiskey

36 chocolate-covered espresso beans

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 375. LIne 2 large cookie sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar, and 2 tablespoons espresso powder at high speed until fluffy. Beat in the egg, baking powder, vanilla, and 1/4 teaspoon salt at medium speed. Beat in the flour and 1/2 cup powdered sugar at low speed.

2. Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Using a glass with a flat bottom, flatten the balls 1/3 inch thick. Bake, switching and rotating the pans halfway through, until just soft in the center, 12 to 15 minutes.

3. Meanwhile, stir together the remaining 3/4 cup powdered sugar, 1/4 teaspoon espresso powder, 1 pinch salt, and the the whiskey. Using a pastry brush, coat the hot cookies with the glaze; press a chocolate espresso bean in the center of each cookie, then transfer the cookies to a rack to cool completely.

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Big Soft Ginger Cookies

Oh. my. christmas in a cookie!! So delicious... I'm not going to post the recipe here, because it's not mine, but please make these... next time, I'm going to make a double batch!!

http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies/Detail.aspx

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Creamy Baked Fennel

my deliciousness! If you have never had fennel, you should definitely try it. My grandmother introduced it to me a few years ago, and I have looked forward to buying it from the farmer's market each summer. It's mostly known as a spice, "fennel seeds", and has a licorice taste to it. You can also eat the bulb, or use the stalks like celery, and garnish with the fronds.

I found this recipe in a Rachael Ray magazine, and the first words out of Mac's mouth were, "This is a keeper!"

Salt and Pepper

2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 c. heavy cream

1 t. fennel seeds

1 t. grated lemon peel

1 c. grated parmesan cheese

Preheat the oven to 450 degrees. In a large nonstick skillet, bring 3/4 c. water to a boil with 3/4 t. salt and 1/4 t. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes.

Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 cup, about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 c. parmesan. Sprinkle with the remaining 3/4 c. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

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Classic Pound Cake

From America's Test Kitchen.

1 1/2 c. cake flour (if you don't have cake flour, you can replace 1 c. cake flour with 7/8 c. flour + 2 T. cornstarch)

1 t. baking powder

1/2 t. salt

1 1/4 c. sugar

4 large eggs, at room temp

1 1/2 t. vanilla extract

2 sticks unsalted butter, melted and hot

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 9 x 5" loaf pan with vegetable oil spray, then line the bottom with parchment paper. Whisk the flour, baking powder, and salt together in a large bowl and set aside.

Process the sugar, eggs, and vanilla in a food processor until combined, about 10 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream, about 30 seconds. Pour the mixture into a large bowl.

Sift one-third of the flour mixture over the egg mixture and whisk in (a few streaks of flour should remain). Repeat twice more with the remaining flour mixture and continue to whisk the batter gently until most lumps are gone (do not overmix).

Pour the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan. Bake until a wooden skewer inverted into the center of the cake comes out with a few crumbs attached, 50-60 minutes, rotating the pan halfway through baking.

Let the cake cool in the pan for 10 minutes, then flip out onto a wire rack. Turn the cake right-side up, remove the parchment, and let cool to room temp, about 3 hours.

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Chocolate & Vanilla Pudding

This is from America's Test Kitchen.
I will never buy "instant" pudding boxes again... This recipe is just as fast, and I actually know all the ingredients that I am eating without added preservatives. It's very rich, so you don't need to eat a large serving of it.

Vanilla Pudding:

3/4 c. sugar

2 T. cornstarch

1/4 t. salt

3 1/2 c. half-and-half

3 large egg yolks

1 T. unsalted butter

1 T. vanilla extract

Combine sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in the half-and-half and then the yolks.

Bring the mixture to a simmer over medium-high heat, whisking gently but constantly and scraping the bottom and sides of the pot. Reduce the heat to medium and cook, stirring constantly, until the pudding is thick and coast the back of a spoon, 1 to 2 minutes.

Strain the pudding through a fine-mesh strainer into a bowl, scraping the inside of the strainer with a rubber spatula to pass the pudding through. Stir the butter and vanilla into the pudding until the butter is melted. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set, about 3 hours.

For Double-Chocolate Pudding:

Reduce the cornstarch to 4 teaspoons. Add 2 tablespoons cocoa powder with the cornstarch in the first step. Add 6 oz. melted semisweet or bittersweet chocolate to the mixture following the yolks in the first step and reduce the vanilla to 2 teaspoons. (The chocolate may form clumps, but they will smooth out during cooking).

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Trifle Bar

This is a super fun and easy dessert when you have a casual get together. We had a great time looking at each person's creation and enjoying the various choices. You can include whatever you want for your trifle bar, but this is what we had:

- Vanilla & Chocolate Pudding (Recipes to follow)

- Pound Cake (Recipe to follow in a later post)

- Brownies

- Strawberries

- Bananas

- Walnuts

- Chocolate Chips

- Whipped Cream

Just have each person take a goblet and layer their choices, putting pudding in between each layer. Have fun!

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Zucchini Brownies

So... as many of you might know, I happened across a ginormous zucchini a week ago.  It happens to many people, quite frequently, this time of year!  Anyhow, I ended making quite a few different things with it, and the top favorites were zucchini brownies and my variation of zucchini bread.  With that, here is the chocolaty delight!

Zucchini Brownies

1/2 c. vegetable oil

1 1/2 c. white sugar

2 tsp. vanilla

2 c. white flour

1/2 c. unsweetened cocoa powder

1 tsp. salt

1 1/2 tsp. baking soda

2 c. grated zucchini (do NOT drain water out)

1 c. chopped walnuts, if desired

Frosting:

1/4 c.  butter

6 Tbls. unsweetened cocoa powder

1/4 c. milk

2 c. powdered sugar

1/2 tsp. vanilla

1. Preheat oven to 350; grease and flour a 9 x 13" baking pan.  

2. In a large bowl (I use my kitchenaid for everything), mix together the oil, sugar, and vanilla until well blended.  In a separate bowl (again, I just put it all in my kitchenaid), sift together flour, cocoa, baking soda, and salt.  Add to wet ingredients and mix well.  Fold in zucchini and nuts. Spread into prepared pan and bake for 20-25 minutes, or until the center springs back when gently touched.

3. To make frosting, melt butter and cocoa and mix well together, then set aside to cool.  Blend together milk, sugar, and vanilla, then blend in cocoa mixture.  Spread over brownies once completely cooled.

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Blueberry Cheesecake Pancakes

3 oz. cream cheese, softened

3/4 cup cool whip

1 c. flour (next time we'll use whole wheat)

1/2 c. graham cracker crumbs

1 Tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs, lightly beaten

1 1/4 cup. buttermilk (we used regular, and it turned out fine, but next time I'm going to use buttermilk)

1/4 c. melted butter

1 c. fresh/frozen blueberries

maple syrup

For topping, beat together cream cheese and cool whip until smooth.  Chill until serving.

For pancakes, combine flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt in a large bowl.  Combine the eggs, buttermilk and butter then add to the dry ingredients, stirring just until moistened.  Fold in blueberries.

Pour batter by 1/4 cupfuls onto a hot, greased griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Spread topping over pancakes.  Top with warm syrup, sprinkle with additional blueberries if desired.

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Grilled Vegetable Pasta Salad

The photo does not do this dish justice!  It's a great summertime meal... easy, few ingredients, and delicious!  Also, we made a lot of substitutions the second time we made it, simply because the ingredients were a bit expensive.... enjoy!

7 oz. tofu (we used grilled chicken instead)

1 large red bell pepper, seeded and halved lengthwise (any color works great)

1 large yellow squash, halved lengthwise (we used zucchini the second time)

1/2 lb. asparagus spears, trimmed (we used green beans the second time)

4 oz. baby portobello mushrooms (I just use 6-8 white button mushrooms)

2 cups uncooked whole wheat rotini pasta

1/2 cup balsamic dressing (I made my own using 1/4 c. olive oil and 1/4 c. balsamic vinegar)

parmesan cheese

Preheat grill so that the coals are medium heat.  Brush all the vegetables and chicken with balsamic dressing, and set aside.  Once the grill is ready, cook the mushrooms and chicken (depending on thickness) for 5-7 minutes, turning frequently, and all other vegetables for 10-12 minutes, turning for even cooking.  Meanwhile, cook pasta according to package, then keep warm until vegetables are done.

Remove vegetables from grill, cut into bite-size pieces and place in a large colander.  Add pasta and fresh-snipped basil (I just used some dried basil) and add remaining dressing.  Toss to evenly coat.  Serve with parmesan cheese.

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Salmon w/ Lemon Relish

This is a recipe from my Grama posted for her! :) It's a wonderful, light, summer meal.

1/4 c. pine nuts (or sunflower seeds - pine nuts are expensive)

1/4 c. raisins

slivered zest and juice of 1 lemon

about 1 1/2 lbs. salmon fillets

coarse salt and ground pepper

1/4 c. chopped fresh parsley

3 T. olive oil

5 oz. baby spinach

Preheat oven to 450.  Spread nuts on a baking sheet & toast in oven, tossing occasionally until lightly browned, 5-7 min.  Remove from sheet and reserve.   

Place raisins & lemon zest in a small bowl and cover with boiling water.  Season salmon with salt and pepper, roast 8-10 minutes.  Drain and discard liquid from raisins and zest.  Return to bowl and add lemon juice, nuts, parsley, and oil.  Season with salt and pepper.  Stir to combine.  Place salmon on a bed of spinach, spoon lemon relish over the top.

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Orange-Berry Bread

I made up this recipe... it's the first one I've ever actually made up.  Pretty excited about it!

Zest & Juice of one navel orange

1 Tbl. powdered sugar

1/4 c. butter, melted

1/2 c. raw cane sugar (or white sugar)

2 eggs

1/4 c. plain yogurt

1/3 c. buttermilk

1 tsp. vanilla

1 2/3 c. whole-wheat flour (or use part white)

2 tsp. baking powder

1/4 tsp. salt

1 1/4 c. frozen berries (I used a mixture of blackberries, marionberries, and blueberries)

Preheat oven to 350 degrees.

Mix 1 tsp orange zest and 1 Tbl. orange juice with powdered sugar and set aside (this is your Orange glaze).  In a bowl, whisk together the remaining zest and juice, butter, sugar, eggs, yogurt, buttermlik, and vanilla.  In a separate bowl, whisk together dry ingredients and make a well in the center.  Pour the milk mixture into the well and mix until equally wet.  Fold in berries.  Pour batter into a 9x5 loaf pan and bake for 45-60 minutes, until a toothpick comes out clean.  Once you pull it out, make numerous holes with the toothpick and quickly pour the orange glaze evenly over the top, letting it drip down in the holes.  Let cool in pan, then enjoy!

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Parmigiano and Herb Chicken Tenders

I have to give credit to Cory for this yummy recipe!! Every once in a while I get a strange and dire craving for chicken strips with ranch.. well, now I have a recipe so I can make them myself - and healthier!  

Just a head's up, I followed this recipe pretty closely, but am giving you my improvised recipe I would use next time.  The original recipe called for double the coating ingredients and to season the chicken before coating.  We had a lot left over, even when we used twice as much chicken, and I found it was slightly on the salty side.  So, the following is my version; if you want the original, just comment and I'll email it to you.  Thanks, Cory!!

Ingredients:

Olive oil for frying

1 1/2 pounds chicken breast tenders (about 10 pieces)

1/2 cup all-purpose flour (I used whole wheat; that worked fine)

1 large egg, beaten with 1/8 cup water

Breading:

1 cup Italian style bread crumbs

1/2 cup shredded Parmesan cheese (we used grated; that worked okay)

3 sprigs/stems fresh thyme leaves, stripped and chopped, 1 to  1 - 1/2 Tbs (or 1 to 1 -  1/2 tsp. dried)

3 sprigs fresh rosemary leaves, finely chopped, 1 1/2 Tbs. (or 1 - 1/2 tsp. dried)

1 handful chopped flat-leaf parsley leaves

2 garlic cloves, finely chopped

1/2 tsp. crushed red pepper flakes (oops, I forgot this!)

Directions:

Preheat oven to 350 degrees.  Place a nonstick cookie sheet in oven with a tin foil liner.

Heat 1/4-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

Place flour in a shallow dish.  Beat eggs with water in second dish alongside the flour.  In a third dish, combine breading ingredients.  Coat chicken in flour, then egg, then breading.  If you want to make clean up really easy, you can use gloves and disposable pie tins.  We found that using tongs worked great for coating.

Cook chicken until deeply golden on each side, about 3 - 4 minutes.    Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary.  If the chicken begins to brown too quickly, lower heat slightly.  Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Serve hot or cold with green salad or complete as a Parmigiano.  (OR, do what we did and have it with ranch dressing accompanied by a spinach salad and homemade oven fries!)

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Spinach and Feta Pita Bake

This was delicious... obviously, otherwise I wouldn't be posting it.  But, anyways, I made my own pita bread (using the same recipe as I did for our Thai Chicken Pita wraps), and then just chopped up all the veggies and spread on top!  We also made a change by adding about 1/2 cup cooked and chopped chicken to the recipe.  Chicken was seasoned with fresh parsley and rosemary from our herb garden.

Ingredients:

4-6 pitas (I used 4 large ones)

1 (6 oz.) tub sun-dried tomato pesto (I used 1/2 a tub of regular pesto, and next time, I will make my own)

2 roma tomatoes, chopped

1 bunch spinach, rinsed and chopped

4 fresh mushrooms, sliced

1/2 cup feta cheese

2 Tbs. grated Parmesan cheese

3 Tbs. olive oil (a little less would do fine)

ground black pepper to taste

Directions:

Spread pesto on one side of each pita, and place them on a baking sheet (pesto side up).  Top with tomatoes, spinach, mushrooms, cheeses, and chicken.  Drizzle with olive oil and season with pepper.  Back for 12 minutes at 350 degrees or until pitas are crisp.  Cut into quarters and serve.

One more thing... I think this would make an excellent appetizer for a party.  My plan is to use mini pitas or crackers with the toppings, kind of like bruschetta.  Yum yum!  

**Also, we discovered that this does not make good leftovers.  We suggest chopping up enough veggies for what you will eat in one sitting, then use the left over pitas and bake for your next meal with fresh-cut toppings.  The oil just kind of soaked the pitas and microwaving made everything soggy.

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