We went to the funeral today for my husband’s uncle, they had a nice service for him. I’m very tired tonight so this will be a short post.
I am going to bake sourdough bread tomorrow, my starter is finally ready, and I’m making the egg drop soup but the French version, we’ll see how it turns out!
I am baking a Valentine’s cake for Saturday, it’s a cupid with a heart. It’s an older Wilton cake pan that I bought from a lady online, it’s really cute. I’ll be decorating Valentine cookies with my mom, niece’s and nephew. I’m looking forward to it. I also decided to make the 2 chilies for Saturday from the (Food Network magazine), the he made she made contest. I’ll let you know Saturday which one wins!
When I got a chance to look at this post today I realized all the mistakes I had made. I was more tired last night than I thought!!! lol 🙂
Here’s a recipe for you all and a couple more Angel Cake pictures!
ITALIAN CHICKEN PATE
For the chicken pate:
4 cups cooked chicken breast meat, finely shredded
¼ cup fresh lemon juice
4 cloves garlic, minced
2/3 cup red onion, finely chopped
½ cup sun-dried tomatoes, finely chopped
1 tsp. dried basil, (I like the taste of the dried basil better than fresh in this) I have wierd taste buds.
1 cup mayonnaise
For the Pesto:
1 cup lightly packed fresh basil leaves
¼ cup freshly grated Pecorino romano cheese
3 tblsp. pine nuts
3 cloves garlic
½ cup olive oil
For the Italian flatbread:
3 cups all-purpose flour
3 tsp. dried Italian seasoning
1 ½ tsp. baking powder
1 tsp. salt
1 tbslp. Olive oil
1 ¼ cups plus 2 tblsp. Cold water
1/3 cup Pecorino romano cheese, grated
olive oil for brushing
To make flatbread: Preheat oven to 350. In a medium bowl, mix the flour, baking powder, salt, cheese & Italian seasoning. Stir in olive oil & enough cold water to make a smooth, soft dough. On floured surface, knead dough 3 minutes. In a 12×17 cookie sheet brush with olive oil, spread dough evenly into pan. Brush top with more olive oil. Bake for 15-20 minutes until firm to the touch. Cool completely before topping with basil & chicken pate.
For the chicken pate: Mix all ingredients together until combined. Refrigerate until ready to use.
For basil pesto: Place all ingredients in a food processor & process until smooth.
To assemble: Cut bread into 1-inch squares, top with ½ tsp. pesto, then with 1 tsp. chicken mixture.
Top with Pecorino romano cheese shavings.