Thursday, January 10, 2019
Oatmeal Cookie Baked Oatmeal
INGREDIENTS
1.5 cups unsweetened applesauce
1 large egg
1/2 cup brown sugar
1/2 Tbsp vanilla extract
1/2 Tbsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking powder
2 Tbsp melted butter
1.5 cups milk
1/2 cup raisins
3 cups old-fashioned rolled oats
Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, egg, brown sugar, vanilla, cinnamon, nutmeg, salt, baking powder, and melted butter. Once whisked smooth, add the milk and whisk until smooth again.
Add the raisins and dry rolled oats. Stir with a spoon until the mixture is combined. Lightly coat a 9x9 casserole dish (or any 2-3 quart casserole dish) with non-stick spray, then pour the oat mixture into the dish.
Bake the oatmeal uncovered in the fully preheated oven for 45 minutes. Divide into six portions and serve. Baked oatmeal is good warm or cold and tastes great with cold milk poured over top.
(Source: https://www.budgetbytes.com/oatmeal-cookie-baked-oatmeal/#wprm-recipe-container-31267)
Buttermilk Syrup
INGREDIENTS:
1/2 cup unsalted butter
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla
1 tablespoon Light karo syrup
1/2 teaspoon baking soda
DIRECTIONS:
In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup.
Heat until everything is well combined and bring to a boil.
Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.
Stir for 30 seconds over the heat (I often just take mine off so I don’t risk boiling over) and serve immediately.
(Source: https://ohsweetbasil.com/buttermilk-syrup/)
1/2 cup unsalted butter
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla
1 tablespoon Light karo syrup
1/2 teaspoon baking soda
DIRECTIONS:
In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup.
Heat until everything is well combined and bring to a boil.
Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.
Stir for 30 seconds over the heat (I often just take mine off so I don’t risk boiling over) and serve immediately.
(Source: https://ohsweetbasil.com/buttermilk-syrup/)
Thursday, January 3, 2019
Biscuit Cinnamon Rolls
BISCUITS:
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon baking soda
2 1/2 tablespoons baking powder
1/2 teaspoon salt
13 tablespoons very cold butter
2 cups buttermilk (plus a few tablespoons more, if needed)
FILLING:
4 tablespoons butter, melted
1/2 cup (3.75 ounces) light brown sugar
1/2 to 1 tablespoon cinnamon
ICING:
1/2 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons heavy cream
Splash of vanilla extract
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Combine the flour, sugar, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).
Scrape the dough out of the food processor or bowl onto a lightly floured counter.
Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.
With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.
Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
Reposition the long roll until it is seam side down.
Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheets.
At this point the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a couple minutes to the baking time.
Let the rolls cool for 10 minutes or so before drizzling with the icing.
For the icing, whisk together the powdered sugar, melted butter, heavy cream and vanilla until smooth and creamy.
(Source: https://www.melskitchencafe.com/buttermilk-biscuit-cinnamon-rolls/)
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon baking soda
2 1/2 tablespoons baking powder
1/2 teaspoon salt
13 tablespoons very cold butter
2 cups buttermilk (plus a few tablespoons more, if needed)
FILLING:
4 tablespoons butter, melted
1/2 cup (3.75 ounces) light brown sugar
1/2 to 1 tablespoon cinnamon
ICING:
1/2 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons heavy cream
Splash of vanilla extract
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Combine the flour, sugar, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).
Scrape the dough out of the food processor or bowl onto a lightly floured counter.
Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.
With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.
Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
Reposition the long roll until it is seam side down.
Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheets.
At this point the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a couple minutes to the baking time.
Let the rolls cool for 10 minutes or so before drizzling with the icing.
For the icing, whisk together the powdered sugar, melted butter, heavy cream and vanilla until smooth and creamy.
(Source: https://www.melskitchencafe.com/buttermilk-biscuit-cinnamon-rolls/)
Overnight French Toast Casserole
1⁄2 cup butter
12 slices white bread
1 cup brown sugar
1 teaspoon cinnamon
5 -6 eggs
1 1⁄2 cups milk
Melt butter in a 9 x 13 baking pan. Put 6 slices of bread in bottom of pan.
In a bowl mix 1 cup brown sugar with 1 tsp cinnamon. Sprinkle 1/2 of this sugar mixture over bread. Add another layer of 6 slices of bread.
In a bowl, whisk eggs with milk until well blended. Pour over bread layers. Sprinkle with remaining sugar mixture. Cover and refrigerate overnight.
Bake covered at 350F 30 minutes. Uncover and continue baking 15 minutes or until set and browned.
(Source: https://www.geniuskitchen.com/recipe/overnight-french-toast-casserole-42292)
12 slices white bread
1 cup brown sugar
1 teaspoon cinnamon
5 -6 eggs
1 1⁄2 cups milk
Melt butter in a 9 x 13 baking pan. Put 6 slices of bread in bottom of pan.
In a bowl mix 1 cup brown sugar with 1 tsp cinnamon. Sprinkle 1/2 of this sugar mixture over bread. Add another layer of 6 slices of bread.
In a bowl, whisk eggs with milk until well blended. Pour over bread layers. Sprinkle with remaining sugar mixture. Cover and refrigerate overnight.
Bake covered at 350F 30 minutes. Uncover and continue baking 15 minutes or until set and browned.
(Source: https://www.geniuskitchen.com/recipe/overnight-french-toast-casserole-42292)
Thanksgiving Turkey
1 12-20 pound turkey
1 onion , peeled and quartered
1 lemon , quartered
1 apple , quartered
.75 ounce container fresh rosemary
.75 ounce container fresh thyme
.75 ounce container fresh sage
For the herb butter:
1 cup unsalted butter , softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6-8 cloves garlic , minced
fresh chopped herbs
If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
(Remove the turkey from the oven once it reaches 160 degrees. Then tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving.
Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
(Source: https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/)
1 onion , peeled and quartered
1 lemon , quartered
1 apple , quartered
.75 ounce container fresh rosemary
.75 ounce container fresh thyme
.75 ounce container fresh sage
For the herb butter:
1 cup unsalted butter , softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6-8 cloves garlic , minced
fresh chopped herbs
If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
(Remove the turkey from the oven once it reaches 160 degrees. Then tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving.
Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
(Source: https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/)
Bacon & Spinach Pasta w/Parmesan
6 oz bacon
1 small onion
2 cups chicken broth
1/2 lb pasta
1/4 lb 3-4 cups fresh spinach
1/3 cup grated Parmesan
Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.
(Source: https://www.budgetbytes.com/bacon-spinach-pasta-parmesan/#wprm-recipe-container-31664)
1 small onion
2 cups chicken broth
1/2 lb pasta
1/4 lb 3-4 cups fresh spinach
1/3 cup grated Parmesan
Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.
(Source: https://www.budgetbytes.com/bacon-spinach-pasta-parmesan/#wprm-recipe-container-31664)
Chorizo & Sweet Potato Enchiladas
INGREDIENTS
1 sweet potato
1 poblano pepper
2 cloves garlic
2 Tbsp vegetable oil
3 links 3/4 lb. chorizo
8 7- inch tortillas
15oz can red enchilada sauce
1.5 cups shredded cheese
3-4 green onions, sliced
Peel the sweet potato and cut it into small cubes (about 1/4-inch). Remove the stem and seeds from the poblano and also dice into 1/4-inch pieces. Mince the garlic.
In a large skillet, sauté the sweet potato, poblano, and garlic in vegetable oil over medium heat until they begin to soften (about 5-7 minutes). Squeeze the chorizo out of it’s casing into the skillet. Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through (5-7 minutes more).
Spray a large casserole dish with non-stick spray and preheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla, then roll into a cigar shape. Place the filled and rolled tortillas in the baking dish, seam side down. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20-25 minutes). Top with sliced green onions after baking. Serve hot.
(Source: https://www.budgetbytes.com/chorizo-sweet-potato-enchiladas/#wprm-recipe-container-33266)
BBQ Chicken Quesadillas
INGREDIENTS
1.5 cups chopped cooked chicken
15 oz can black beans, drained
1/4 red onion
1 jalapeño
1/2 cup fresh cilantro
2 cups shredded cheddar
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp salt
1/2 cup Sweet Baby Ray's BBQ Sauce
10 7 inch flour tortillas
Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.
(Source: https://www.budgetbytes.com/ultimate-bbq-chicken-quesadillas/)
1.5 cups chopped cooked chicken
15 oz can black beans, drained
1/4 red onion
1 jalapeño
1/2 cup fresh cilantro
2 cups shredded cheddar
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp salt
1/2 cup Sweet Baby Ray's BBQ Sauce
10 7 inch flour tortillas
Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.
(Source: https://www.budgetbytes.com/ultimate-bbq-chicken-quesadillas/)
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