3 lb beef chuck roast
2 tablespoons olive oil
1 chipotle in adobo, chopped (seeds removed for less heat)
1 tablespoon adobo sauce (from the chipotle with adobo can)
2 teaspoons dried cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon chili powder
1 cup lightly packed fresh cilantro, roughly chopped
1 onion, peeled and quartered
1 green bell pepper, seeded and cut into large chunks
1 cup water
Salt and pepper the roast generously.
Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.
If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.
Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
(Source: https://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/)
Monday, November 13, 2017
Monster Cookies
2 large eggs
1 cup creamy peanut butter (I used JIF)
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 teaspoons vanilla extract
¾ cup old fashioned oats (use gluten-free oats for GF option)
½ teaspoon baking soda
½ teaspoon salt
½ cup Mini M&Ms
½ cup mini semisweet chocolate chips
Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula or wooden spoon.
Once combined, add the oats and baking soda and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough will be thick and grainy from the sugar. The ingredients will combine more while chilling.
To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.
Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8 minutes or until edges are set. It's okay if slightly underbaked and glossy in the center. Do not overbake.
While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely.
(Source: http://whatmollymade.com/flourless-monster-cookies/)
1 cup creamy peanut butter (I used JIF)
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 teaspoons vanilla extract
¾ cup old fashioned oats (use gluten-free oats for GF option)
½ teaspoon baking soda
½ teaspoon salt
½ cup Mini M&Ms
½ cup mini semisweet chocolate chips
Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula or wooden spoon.
Once combined, add the oats and baking soda and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough will be thick and grainy from the sugar. The ingredients will combine more while chilling.
To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.
Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8 minutes or until edges are set. It's okay if slightly underbaked and glossy in the center. Do not overbake.
While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely.
(Source: http://whatmollymade.com/flourless-monster-cookies/)
Wednesday, November 8, 2017
Sweet Potato Taco Bowls
Ingredients
1 tablespoon chili powder
1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
1/2 teaspoon paprika
1 and 1/2 teaspoon ground cumin
Seasoned salt and pepper
2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)
3 tablespoons olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) fire-roasted sweet corn, drained
1-2 large avocados
3-4 fresh limes, separated
Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers
1/2 cup sour cream (I use fat free)
1 teaspoon hot sauce (like Cholula)
1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)
Cilantro-Lime Rice or Quinoa
1 cup quinoa or rice (+ 2 cups water)
1 tablespoon butter
1 large lime (2 tablespoons juice and 1 teaspoon zest)
1/3 cup finely chopped cilantro
Salt and pepper, to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture. Whisk until smooth.
Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
(Source: https://www.chelseasmessyapron.com/sweet-potato-taco-bowls/)
1 tablespoon chili powder
1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
1/2 teaspoon paprika
1 and 1/2 teaspoon ground cumin
Seasoned salt and pepper
2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)
3 tablespoons olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) fire-roasted sweet corn, drained
1-2 large avocados
3-4 fresh limes, separated
Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers
1/2 cup sour cream (I use fat free)
1 teaspoon hot sauce (like Cholula)
1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)
Cilantro-Lime Rice or Quinoa
1 cup quinoa or rice (+ 2 cups water)
1 tablespoon butter
1 large lime (2 tablespoons juice and 1 teaspoon zest)
1/3 cup finely chopped cilantro
Salt and pepper, to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture. Whisk until smooth.
Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
(Source: https://www.chelseasmessyapron.com/sweet-potato-taco-bowls/)
Instant Pot Lentil Chili
INGREDIENTS:
1 pound lean ground beef or turkey (optional)
1/2 cup chopped yellow or white onion
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
28-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
1 medium green bell pepper, cored, seeded and small diced
1 1/2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure.
Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
(Source: https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/)
1 pound lean ground beef or turkey (optional)
1/2 cup chopped yellow or white onion
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
28-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
1 medium green bell pepper, cored, seeded and small diced
1 1/2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure.
Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
(Source: https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/)
Instant Pot Beef Stew
INGREDIENTS
2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
1/2 cup tomato juice
2 teaspoons salt
1 tablespoon sugar
Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.
(Source: https://pinchofyum.com/instant-pot-beef-stew)
2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
1/2 cup tomato juice
2 teaspoons salt
1 tablespoon sugar
Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.
(Source: https://pinchofyum.com/instant-pot-beef-stew)
Sheet Pan Chicken Fajitas
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
(Source: http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272)
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
(Source: http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272)
Monday, October 23, 2017
The Best Rice Krispie Treats
Ingredients
12 tablespoons (1-1/2 sticks) unsalted butter
Two 10-oz bags mini marshmallows, divided
3/4 teaspoons vanilla extract
1/2 teaspoon salt
8-1/2 cups Rice Krispies or crispy rice cereal
Instructions
Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
In a large pot, melt the butter over medium-high heat. After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty -- watch carefully, it will go from golden brown to burned quickly Once the butter is browned, remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.
Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted. Transfer the mixture to the prepared pan and press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.
(Source: https://www.onceuponachef.com/recipes/best-ever-rice-krispies-treats.html)
12 tablespoons (1-1/2 sticks) unsalted butter
Two 10-oz bags mini marshmallows, divided
3/4 teaspoons vanilla extract
1/2 teaspoon salt
8-1/2 cups Rice Krispies or crispy rice cereal
Instructions
Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
In a large pot, melt the butter over medium-high heat. After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty -- watch carefully, it will go from golden brown to burned quickly Once the butter is browned, remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.
Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted. Transfer the mixture to the prepared pan and press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.
(Source: https://www.onceuponachef.com/recipes/best-ever-rice-krispies-treats.html)
Monday, October 16, 2017
Honey Mustard Chicken Kabobs
INGREDIENTS
Kabobs
1 1/2 lbs. chicken, cut into 1 1/2” cubes
1 lb. red potatoes cut into 1 1/2” cubes
1 large red onion cut into 1 1/2” chunks
2 medium zucchinis, cut into 1/4” slices
salt and pepper
Honey Mustard Marinade
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tsp EACH parsley, paprika, garlic powder & salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
ADD LATER:
3 tablespoons olive oil
Honey Mustard Dip
Reserved unused marinade (in directions)
1/3 cup sour cream
2 tablespoons mayonnaise
INSTRUCTIONS:
Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.
Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
All of the remaining unused Reserved Marinade will be used for basting.
When ready to cook, thread chicken and veggies onto skewers.
TO GRILL
Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.
(Source: https://realhousemoms.com/honey-mustard-chicken-kabobs/)
Kabobs
1 1/2 lbs. chicken, cut into 1 1/2” cubes
1 lb. red potatoes cut into 1 1/2” cubes
1 large red onion cut into 1 1/2” chunks
2 medium zucchinis, cut into 1/4” slices
salt and pepper
Honey Mustard Marinade
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tsp EACH parsley, paprika, garlic powder & salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
ADD LATER:
3 tablespoons olive oil
Honey Mustard Dip
Reserved unused marinade (in directions)
1/3 cup sour cream
2 tablespoons mayonnaise
INSTRUCTIONS:
Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.
Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
All of the remaining unused Reserved Marinade will be used for basting.
When ready to cook, thread chicken and veggies onto skewers.
TO GRILL
Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.
(Source: https://realhousemoms.com/honey-mustard-chicken-kabobs/)
Monday, September 18, 2017
Jordan Marsh's Blueberry Muffins
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar
Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
(Source: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins)
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar
Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
(Source: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins)
Quick & Easy Black Beans
Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
(Source: http://ourbestbites.com/2008/07/quick-and-easy-black-beans/)
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
(Source: http://ourbestbites.com/2008/07/quick-and-easy-black-beans/)
Easy Crockpot Chicken Enchilada Chili
Ingredients
1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
Seasonings
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder
Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro
Instructions
In a large crockpot add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
Add in the chicken stock and all of the seasonings. Stir well.
Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours.
Remove the chicken from the crockpot and shred in another bowl using two forks.
Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot.
Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.
(Source: https://www.chelseasmessyapron.com/easy-crockpot-creamy-chicken-enchilada-chili/)
1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
Seasonings
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder
Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro
Instructions
In a large crockpot add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
Add in the chicken stock and all of the seasonings. Stir well.
Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours.
Remove the chicken from the crockpot and shred in another bowl using two forks.
Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot.
Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.
(Source: https://www.chelseasmessyapron.com/easy-crockpot-creamy-chicken-enchilada-chili/)
Puff Pastry Strawberry Tart
Ingredients
1 sheet frozen puff pastry, thawed
1 egg
2 teaspoons water
sparkling sugar
1 pint strawberries, washed/hulled, and sliced into 3-4 slices each
1/4 cup strawberry jam
3/4 cup white sugar, divided
4 ounces mascarpone cheese
4 ounces whipped cream
ice cream for garnish
Instructions
Preheat oven to 400F
On a parchment lined baking sheet, roll out the puff pastry dough to a large rectangle.
In a small bowl, whisk together the egg and the water.
Use a knife to scour a border, 3/4 of an inch inside from the edge of the puff pastry. Use a fork to pierce the inside of the tart several times.
Brush the pastry with the egg wash along the border. Sprinkle with sparkling sugar if desired.
Bake for 20 minutes until golden brown and cooked. Set aside to cool.
While the puff pastry is cooking, prepare the topping. In a large bowl, stir together the whipped cream, 1/2 cup white sugar, and mascarpone cheese.
In a separate bowl, mix together the strawberry slices, 1/4 cup white sugar, and strawberry jam.
Once puff pastry is cooled, top with the cream and then the strawberries. Keep refrigerated until ready to slice and serve.
Top with vanilla ice cream. Enjoy!
(Source: https://www.thecookierookie.com/easy-puff-pastry-strawberry-tart/)
1 sheet frozen puff pastry, thawed
1 egg
2 teaspoons water
sparkling sugar
1 pint strawberries, washed/hulled, and sliced into 3-4 slices each
1/4 cup strawberry jam
3/4 cup white sugar, divided
4 ounces mascarpone cheese
4 ounces whipped cream
ice cream for garnish
Instructions
Preheat oven to 400F
On a parchment lined baking sheet, roll out the puff pastry dough to a large rectangle.
In a small bowl, whisk together the egg and the water.
Use a knife to scour a border, 3/4 of an inch inside from the edge of the puff pastry. Use a fork to pierce the inside of the tart several times.
Brush the pastry with the egg wash along the border. Sprinkle with sparkling sugar if desired.
Bake for 20 minutes until golden brown and cooked. Set aside to cool.
While the puff pastry is cooking, prepare the topping. In a large bowl, stir together the whipped cream, 1/2 cup white sugar, and mascarpone cheese.
In a separate bowl, mix together the strawberry slices, 1/4 cup white sugar, and strawberry jam.
Once puff pastry is cooled, top with the cream and then the strawberries. Keep refrigerated until ready to slice and serve.
Top with vanilla ice cream. Enjoy!
(Source: https://www.thecookierookie.com/easy-puff-pastry-strawberry-tart/)
Tuesday, August 29, 2017
Caesar Chicken.
4 skinless, boneless chicken breasts
1 cup creamy Caesar salad dressing (definitely grab a creamy caesar versus a thinner version)
1/2 cup sour cream or mayonnaise
1-1½ cup grated Parmesan cheese
Instructions
* Note: Do NOT salt the chicken.
Heat oven to 375F and spray the inside of an 8x11 baking dish with cooking spray.
If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Mix together the caesar dressing and sour cream/mayo. Pour ¼ cup of the mixture over each breast (1 cup total over the 4 breasts) then sprinkle grated Parmesan cheese on top.
Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the middle of one of the middle breasts reads 155F.
Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
(Source: http://www.thecookierookie.com/melt-in-your-mouth-caesar-chicken/)
1 cup creamy Caesar salad dressing (definitely grab a creamy caesar versus a thinner version)
1/2 cup sour cream or mayonnaise
1-1½ cup grated Parmesan cheese
Instructions
* Note: Do NOT salt the chicken.
Heat oven to 375F and spray the inside of an 8x11 baking dish with cooking spray.
If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Mix together the caesar dressing and sour cream/mayo. Pour ¼ cup of the mixture over each breast (1 cup total over the 4 breasts) then sprinkle grated Parmesan cheese on top.
Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the middle of one of the middle breasts reads 155F.
Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
(Source: http://www.thecookierookie.com/melt-in-your-mouth-caesar-chicken/)
Baked Blueberry Coconut Oatmeal
INGREDIENTS:
2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk or almond milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.
Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
(Source: https://www.twopeasandtheirpod.com/baked-blueberry-coconut-oatmeal/)
2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk or almond milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.
Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
(Source: https://www.twopeasandtheirpod.com/baked-blueberry-coconut-oatmeal/)
Best Snickerdoodles
Ingredients
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. cinnamon
Instructions
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Cream together sugar and butter. Add eggs and blend well.
Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.
(Source: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/)
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. cinnamon
Instructions
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Cream together sugar and butter. Add eggs and blend well.
Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.
(Source: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/)
Thursday, August 24, 2017
Hawaiian BBQ Chicken Taquitos
2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.
Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.
Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)
Monday, August 21, 2017
No Bake Smores Bars
Ingredient
½ cup heavy cream
2 cups (approximately 5 bars) Hershey's chocolate
3½ cups mini marshmallows
4 cups golden grahams
Instructions
Line a 8-inch-square baking pan with heavy-duty foil and set aside.
In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1-2 minutes, until it starts to bubble. Add the milk chocolate and whisk until smooth, about 1-2 minutes. Allow to cool, stirring occasionally, for 5-8 minutes.
Add marshmallows and golden grahams and stir to coat.
Spread mixture into prepared pan, pressing down lightly with a rubber spatula. Refrigerate for at least 2 hours or until firm. Cut into bars and enjoy!
(Source: http://ohsweetbasil.com/no-bake-smores-bars/)
½ cup heavy cream
2 cups (approximately 5 bars) Hershey's chocolate
3½ cups mini marshmallows
4 cups golden grahams
Instructions
Line a 8-inch-square baking pan with heavy-duty foil and set aside.
In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1-2 minutes, until it starts to bubble. Add the milk chocolate and whisk until smooth, about 1-2 minutes. Allow to cool, stirring occasionally, for 5-8 minutes.
Add marshmallows and golden grahams and stir to coat.
Spread mixture into prepared pan, pressing down lightly with a rubber spatula. Refrigerate for at least 2 hours or until firm. Cut into bars and enjoy!
(Source: http://ohsweetbasil.com/no-bake-smores-bars/)
Sausage, Potato & Veggie Foil Packets
INGREDIENTS:
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 pound baby red potatoes, quartered
1 pound green beans, trimmed
8 ounces cremini mushrooms, halved
1 onion, chopped
4 tablespoons unsalted butter, divided
4 teaspoons cajun seasoning, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
* add peppers or other veggies as desired
DIRECTIONS:
Preheat a gas or charcoal grill over high heat.
Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
Served immediately, garnished with parsley, if desired.
(Source: http://damndelicious.net/2016/05/31/sausage-potato-green-bean-foil-packets/)
Monday, July 24, 2017
White Bread & Cinnamon Bread
Ingredients:
2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)
For Cinnamon Bread, add:
1/3 cup Sugar
2 Tablespoons Cinnamon
Directions:
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 35 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
For Cinnamon Bread
Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
(Source: https://www.iheartnaptime.net/homemade-bread/)
2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)
For Cinnamon Bread, add:
1/3 cup Sugar
2 Tablespoons Cinnamon
Directions:
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 35 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
For Cinnamon Bread
Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
(Source: https://www.iheartnaptime.net/homemade-bread/)
Wednesday, July 19, 2017
Steak Gryros w/Tzatziki Cucumber Sauce
Ingredients
1 pound flank steak
⅓ cup olive oil
3 teaspoons minced garlic
2 teaspoons dried oregano, or 1 tablespoon finely chopped fresh oregano
1 teaspoon salt
¼ teaspoon black pepper
juice of ½ lemon, plus additional wedges for squeezing
4 white or wheat pitas
½ red onion, thinly sliced
1 tomato, thinly sliced
romaine lettuce
Tzatziki Sauce
1 medium cucumber, peeled and sliced + ½ teaspoon salt
2 cups cold plain Greek yogurt
4 teaspoons minced garlic
⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
1½ tbsp freshly squeezed lemon juice
½ tsp salt, or to taste
⅛ tsp black pepper, or to taste
Instructions
Place steak, olive oil, garlic, oregano, salt, pepper, and juice from ½ lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.
(Source: http://www.lecremedelacrumb.com/steak-gyros-with-tzatziki-cucumber-sauce/)
1 pound flank steak
⅓ cup olive oil
3 teaspoons minced garlic
2 teaspoons dried oregano, or 1 tablespoon finely chopped fresh oregano
1 teaspoon salt
¼ teaspoon black pepper
juice of ½ lemon, plus additional wedges for squeezing
4 white or wheat pitas
½ red onion, thinly sliced
1 tomato, thinly sliced
romaine lettuce
Tzatziki Sauce
1 medium cucumber, peeled and sliced + ½ teaspoon salt
2 cups cold plain Greek yogurt
4 teaspoons minced garlic
⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
1½ tbsp freshly squeezed lemon juice
½ tsp salt, or to taste
⅛ tsp black pepper, or to taste
Instructions
Place steak, olive oil, garlic, oregano, salt, pepper, and juice from ½ lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.
(Source: http://www.lecremedelacrumb.com/steak-gyros-with-tzatziki-cucumber-sauce/)
Crockpot Italian Beef Sandwiches
Ingredients
4 lb Rump roast (Any stew roast can be substituted, like Chuck Roast)
2 cup Beef broth
3/4, 16oz jar sliced Pepperonchini peppers, drained
2 Bay leaves
2, 0.7oz Italian dressing seasoning packets
1 tsp Fresh Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Powder
1 tsp Garlic Powder
Up to 1 tsp Salt to taste.
Instructions
Add all ingredients to crock pot and set on high.
Cook 4-5, or until easily shredded.
Shred beef with fork.
Serving
This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.
(Source: https://www.foxvalleyfoodie.com/crock-pot-italian-beef-sandwiches-chicago-style/)
4 lb Rump roast (Any stew roast can be substituted, like Chuck Roast)
2 cup Beef broth
3/4, 16oz jar sliced Pepperonchini peppers, drained
2 Bay leaves
2, 0.7oz Italian dressing seasoning packets
1 tsp Fresh Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Powder
1 tsp Garlic Powder
Up to 1 tsp Salt to taste.
Instructions
Add all ingredients to crock pot and set on high.
Cook 4-5, or until easily shredded.
Shred beef with fork.
Serving
This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.
(Source: https://www.foxvalleyfoodie.com/crock-pot-italian-beef-sandwiches-chicago-style/)
Soft Chocolate Chip Cookies
This has quickly become my favorite chocolate chip recipe. So delicious.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter , melted
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips plus more for topping
In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
Cover and chill in the refrigerator for at least an hour or overnight.
When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about
10 minutes or longer.
Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.
(Source: http://www.the-girl-who-ate-everything.com/2017/05/soft-chocolate-chip-cookies.html)
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter , melted
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips plus more for topping
In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
Cover and chill in the refrigerator for at least an hour or overnight.
When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about
10 minutes or longer.
Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.
(Source: http://www.the-girl-who-ate-everything.com/2017/05/soft-chocolate-chip-cookies.html)
Coconut Cream Waffles w/Pineapple Coconut Syrup
Ingredients
For the Waffles:
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs yolks and whites separated
2 cups canned coconut milk*
2 teaspoons lemon juice
1/2 cup vegetable or canola oil
For the Pineapple Coconut Syrup:
1 cup canned coconut milk*
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup fresh pineapple chopped
3 tablespoons sweetened shredded coconut flakes
Instructions
For the Waffles:
In a large mixing bowl sift together the flour, baking powder, baking soda and salt. In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and oil; stir into dry ingredients. Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs. Pour abut 1/3 cup of batter into greased waffle iron and cook until golden. Serve with pineapple coconut syrup.
For the Pineapple Coconut Syrup:
Add all ingredients to a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil. Once boiling, reduce heat and simmer for about 15 minutes, uncovered, stirring occasionally, until it thickens into syrup consistency. Syrup will continue to thicken as it cools. Set aside.
(Source: http://tastesbetterfromscratch.com/coconut-cream-waffles-pineapple-coconut-syrup/)
For the Waffles:
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs yolks and whites separated
2 cups canned coconut milk*
2 teaspoons lemon juice
1/2 cup vegetable or canola oil
For the Pineapple Coconut Syrup:
1 cup canned coconut milk*
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup fresh pineapple chopped
3 tablespoons sweetened shredded coconut flakes
Instructions
For the Waffles:
In a large mixing bowl sift together the flour, baking powder, baking soda and salt. In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and oil; stir into dry ingredients. Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs. Pour abut 1/3 cup of batter into greased waffle iron and cook until golden. Serve with pineapple coconut syrup.
For the Pineapple Coconut Syrup:
Add all ingredients to a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil. Once boiling, reduce heat and simmer for about 15 minutes, uncovered, stirring occasionally, until it thickens into syrup consistency. Syrup will continue to thicken as it cools. Set aside.
(Source: http://tastesbetterfromscratch.com/coconut-cream-waffles-pineapple-coconut-syrup/)
Thursday, May 11, 2017
One Pot Garlic Parmesan Pasta
INGREDIENTS:
1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 Tbls fresh, chopped parsley
DIRECTIONS:
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
(Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/)
1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 Tbls fresh, chopped parsley
DIRECTIONS:
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
(Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/)
Everything Greek Pork Pitas
INGREDIENTS
Greek Pork:
3 pounds pork shoulder, fat trimmed
1 onion, chopped
3 cloves garlic, minced
1 tablespoon oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
For the Pitas:
pitas
tzatziki
toppings of choice! like lettuce, tomatoes, red onion, feta, lemon, etc.
Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices.
Assemble pitas.
(I wrapped my pitas up (pita, pork, tomatoes) in foil and popped them in a 350 degree oven for a few minutes to get them soft and yummy. Then I dolloped them with tzatziki, parsley, feta, and lemon juice.)
(Source: http://pinchofyum.com/everything-greek-pork-pitas)
Greek Pork:
3 pounds pork shoulder, fat trimmed
1 onion, chopped
3 cloves garlic, minced
1 tablespoon oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
For the Pitas:
pitas
tzatziki
toppings of choice! like lettuce, tomatoes, red onion, feta, lemon, etc.
Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices.
Assemble pitas.
(I wrapped my pitas up (pita, pork, tomatoes) in foil and popped them in a 350 degree oven for a few minutes to get them soft and yummy. Then I dolloped them with tzatziki, parsley, feta, and lemon juice.)
(Source: http://pinchofyum.com/everything-greek-pork-pitas)
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