Ingredients
1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp vegetable oil
2 Tbls. corn syrup
2 Tbls. Parmesan cheese
2 Tbls. Romano cheese
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbl. lemon juice
Mix all ingredients in a blender or processor until well blended. You may need to add a little sugar, depending on taste.
Sunday, March 1, 2009
Easy Breadsticks
We are carb lovers at our house, and breadsticks are no exception. I've tried a lot of different "quick" and "easy" breadstick recipes, and this one is my favorite. It really is quick and easy, plus they're yummy'!
1 1/2 C. warm water
2 T. sugar
1 C. butter, melted
1 T yeast
3 1/4 C flour
1/2 tsp salt
garlic powder, kosher salt, parmesan
Preheat oven to 350 degrees. Dissolve yeast in water. Add sugar. Make dough with yeast mixture, flour and salt. Dough will be very sticky, add flour as necessary while kneading. the trick is to keep the dough as wet as possible, yet still workable. Knead for three minutes (really!! only three minutes--no need to even get out the kitchenaid/bosch!) and let rise for 10 minutes. Roll out right away on a floured surface to about 1/2 inch thick. Cut dough into strips and dip into buter. (Or, be lazy like me and just cut off lumps of dough then roll into sticks). I usually twist my breadsticks. Place onto baking sheets. Sprinkle with garlic, salt, and parmesan. Let rise for 15-20 minutes. Bake for 15-20 minutes or until golden brown. Brush with remaining butter.
1 1/2 C. warm water
2 T. sugar
1 C. butter, melted
1 T yeast
3 1/4 C flour
1/2 tsp salt
garlic powder, kosher salt, parmesan
Preheat oven to 350 degrees. Dissolve yeast in water. Add sugar. Make dough with yeast mixture, flour and salt. Dough will be very sticky, add flour as necessary while kneading. the trick is to keep the dough as wet as possible, yet still workable. Knead for three minutes (really!! only three minutes--no need to even get out the kitchenaid/bosch!) and let rise for 10 minutes. Roll out right away on a floured surface to about 1/2 inch thick. Cut dough into strips and dip into buter. (Or, be lazy like me and just cut off lumps of dough then roll into sticks). I usually twist my breadsticks. Place onto baking sheets. Sprinkle with garlic, salt, and parmesan. Let rise for 15-20 minutes. Bake for 15-20 minutes or until golden brown. Brush with remaining butter.
Tuesday, February 17, 2009
Mac Daddy Pasta
This is a recipe I tried to replicate from Barry's favorite pasta dish at a local restaurant. After many misses, I think I finally got it pretty close. Now we won't have to go out every time he has a craving!! (sorry in advance--my next task will be to try to pare down the fat in this dish!)
2 T. butter
2 C. heavy cream
1 C. low sodium chicken broth
½ C. half and half
4 cloves minced garlic
1 large jar marinated artichoke hearts
Canadian Bacon, diced into large pieces (just toss in as much as you'd like)
Pepperoni, diced into large pieces (ditto on the amount)
1/2 C. sliced mushrooms (more or less, depending on your taste)
1 ½ C. shredded Pepper Jack cheese
½ C. parmesan
1/4 C. milk mixed with 2 T. flour
¾ t. red pepper flakes
Dash cayenne pepper
Salt and pepper to taste
*Kalamata Olives (optional--if you decide to use them, add with pepperoni, ham, mushrooms, and artichokes) I usually omit these, because Barry doesn't really like them.
Melt butter in large, deep sided saucepan (or dutch oven). Add garlic, crushed red pepper, and cayenne. Saute about 1 minute. Add pepperoni, ham, mushrooms, and artichoke hearts and sauté about 1-2 minutes. Add cream, broth, and half and half. Bring to a boil and then reduce to low and simmer about 5-7 minutes, until slightly thickened. Add Pepper Jack and Parmesan cheeses. Whisk flour into milk and then add to sauce. Season with salt and pepper. Simmer for a couple of minutes, to desired thickness. (sauce will thicken more as it cools). Add 1 large box cooked penne pasta. (more or less, depending on how “saucy” you want it!)
2 T. butter
2 C. heavy cream
1 C. low sodium chicken broth
½ C. half and half
4 cloves minced garlic
1 large jar marinated artichoke hearts
Canadian Bacon, diced into large pieces (just toss in as much as you'd like)
Pepperoni, diced into large pieces (ditto on the amount)
1/2 C. sliced mushrooms (more or less, depending on your taste)
1 ½ C. shredded Pepper Jack cheese
½ C. parmesan
1/4 C. milk mixed with 2 T. flour
¾ t. red pepper flakes
Dash cayenne pepper
Salt and pepper to taste
*Kalamata Olives (optional--if you decide to use them, add with pepperoni, ham, mushrooms, and artichokes) I usually omit these, because Barry doesn't really like them.
Melt butter in large, deep sided saucepan (or dutch oven). Add garlic, crushed red pepper, and cayenne. Saute about 1 minute. Add pepperoni, ham, mushrooms, and artichoke hearts and sauté about 1-2 minutes. Add cream, broth, and half and half. Bring to a boil and then reduce to low and simmer about 5-7 minutes, until slightly thickened. Add Pepper Jack and Parmesan cheeses. Whisk flour into milk and then add to sauce. Season with salt and pepper. Simmer for a couple of minutes, to desired thickness. (sauce will thicken more as it cools). Add 1 large box cooked penne pasta. (more or less, depending on how “saucy” you want it!)
Wednesday, February 11, 2009
Pineapple Chicken
This recipe was actually created by my husband. My dad didn't even pour the cereal himself while I was growing up, so it was a pleasant surprise to marry a husband who can cook! He is a never-follow-a-recipe sort of cooker. It seems to work for him. I like this dish because I can put it all in the saucepan and then let it simmer. Anything requiring that I stay in the kitchen gets a little tricky at our house.
Ingredients:
3/4 lb. chicken breast, sliced in strips or chunks (whichever you prefer)
1 can pineapple chunks
1 green pepper, sliced
1/2 cup chopped carrots
1/2 medium onion, sliced
3/4 - 1 1/4 cups brown sugar
1 Tbsp. soy sauce
1 Tbsp. teriyaki sauce
Cooked rice (However much your family will eat and prepared the way you prefer)
Directions:
Put chicken breast, green pepper, and onions in a large saucepan. Brown chicken slightly (I usually cook it until there is just a little uncooked skin showing).
Once the chicken is browned, add about 1/2 of the can of pineapple plus about 2 Tbsp of the pineapple juice, carrots, soy sauce, teriyaki sauce, and about half the brown sugar.
Now this is the easy part - just put on a lid and simmer for about 20-30 minutes. About halfway through, add the rest of the brown sugar. There's really no reason that you can't add it all at the beginning - I just do it that way because I always check it part of the way through and decide it needs more brown sugar (it will depend on how thick you want your sauce). Here's what mine looked like after it had simmered about 15 minutes and I added more brown sugar:
The cooking time can vary depending on when you are ready to eat, when the rice is ready, and how tender you want your vegetables. Once you are ready, just scoop a bunch of sauce over the rice and enjoy.
Ingredients:
3/4 lb. chicken breast, sliced in strips or chunks (whichever you prefer)
1 can pineapple chunks
1 green pepper, sliced
1/2 cup chopped carrots
1/2 medium onion, sliced
3/4 - 1 1/4 cups brown sugar
1 Tbsp. soy sauce
1 Tbsp. teriyaki sauce
Cooked rice (However much your family will eat and prepared the way you prefer)
Directions:
Put chicken breast, green pepper, and onions in a large saucepan. Brown chicken slightly (I usually cook it until there is just a little uncooked skin showing).
Once the chicken is browned, add about 1/2 of the can of pineapple plus about 2 Tbsp of the pineapple juice, carrots, soy sauce, teriyaki sauce, and about half the brown sugar.
Now this is the easy part - just put on a lid and simmer for about 20-30 minutes. About halfway through, add the rest of the brown sugar. There's really no reason that you can't add it all at the beginning - I just do it that way because I always check it part of the way through and decide it needs more brown sugar (it will depend on how thick you want your sauce). Here's what mine looked like after it had simmered about 15 minutes and I added more brown sugar:
The cooking time can vary depending on when you are ready to eat, when the rice is ready, and how tender you want your vegetables. Once you are ready, just scoop a bunch of sauce over the rice and enjoy.
Saturday, January 31, 2009
Lauryn's Shower Menu
My baby Brother Jake is getting married! We hosted a shower for his fiancee, Lauryn, on Saturday and it was so good to see everyone. We had some recipe requests, so here's the menu:
Broccoli Salad
1 3/4 lbs. broccoli
1 lb. cooked and crumbled bacon
1 cup sunflower seeds
1/4-1/2 meduim purple onion, chopped
1 1/2 cup craisins
Wash broccoli and chop into little pieces. Combine broccoli, sunflower seeds, and onion. Add bacon and craisins right before serving.
Dressing:
2 Cups mayo
4 TBSP apple cider vinegar
1/2 cup sugar
Mix together until smooth and sugar is dissolved. Pour over other ingredients and combine well.
Savory Spinach and Feta Muffins
sift together:
2 C. flour
1 cup chopped spinach
1 TBSP baking powder
1/4 cup parmesan
1/2 tsp salt
1/2-3/4 cup feta cheese
3/4 tsp garlic powder
In another bowl combine:
2 beaten eggs
1/4 cup olive oil
1/4 cup plain yogurt
1 cup milk
mix wet ingredients into dry until barely combined. spoon into greased muffin tins. Bake ay 400 degrees for 15-20 minutes.
* for the shower, I used a mini-muffin tin, and sprinkled the tops of the muffins with kosher salt, garlic powder, and parmesan before baking.
Ultimate Seven Layer Bars
1 cup toffe bits (such as heath)
12 whole graham crackers
8 TBSP unsalted butter, melted
8 ounces milk chocolate, chopped coarse
1 cup rice krispies
1 cup pecans, toasted and chopped coarse (about 6 minutes at 350)
1 cup semisweet chocolate chips
1 cup flaked coconut, toasted (about 5 minutes at 350)
2 (14 oz) cans sweetened condensed milk
1 TBSP vanilla extract
proces toffee bits and graham crackers in food processer until fine crumbs. add melted butter and pulse until combined. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 7-8 minutes. Remonve pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter rice krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, prssing each layer to adhere. Combine condensed milk and vanilla in small bowl and pur over coconut. Bake until golden, about 25 minutes. Cool on wire rack.
Broccoli Salad
1 3/4 lbs. broccoli
1 lb. cooked and crumbled bacon
1 cup sunflower seeds
1/4-1/2 meduim purple onion, chopped
1 1/2 cup craisins
Wash broccoli and chop into little pieces. Combine broccoli, sunflower seeds, and onion. Add bacon and craisins right before serving.
Dressing:
2 Cups mayo
4 TBSP apple cider vinegar
1/2 cup sugar
Mix together until smooth and sugar is dissolved. Pour over other ingredients and combine well.
Savory Spinach and Feta Muffins
sift together:
2 C. flour
1 cup chopped spinach
1 TBSP baking powder
1/4 cup parmesan
1/2 tsp salt
1/2-3/4 cup feta cheese
3/4 tsp garlic powder
In another bowl combine:
2 beaten eggs
1/4 cup olive oil
1/4 cup plain yogurt
1 cup milk
mix wet ingredients into dry until barely combined. spoon into greased muffin tins. Bake ay 400 degrees for 15-20 minutes.
* for the shower, I used a mini-muffin tin, and sprinkled the tops of the muffins with kosher salt, garlic powder, and parmesan before baking.
Ultimate Seven Layer Bars
1 cup toffe bits (such as heath)
12 whole graham crackers
8 TBSP unsalted butter, melted
8 ounces milk chocolate, chopped coarse
1 cup rice krispies
1 cup pecans, toasted and chopped coarse (about 6 minutes at 350)
1 cup semisweet chocolate chips
1 cup flaked coconut, toasted (about 5 minutes at 350)
2 (14 oz) cans sweetened condensed milk
1 TBSP vanilla extract
proces toffee bits and graham crackers in food processer until fine crumbs. add melted butter and pulse until combined. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 7-8 minutes. Remonve pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter rice krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, prssing each layer to adhere. Combine condensed milk and vanilla in small bowl and pur over coconut. Bake until golden, about 25 minutes. Cool on wire rack.
Creamy Lemon Squares
Crust
1 1/4 cups flour
1/2 cup powdered sugar
pinch salt
12 T. cold unsalted butter, cut into 12 pieces
Filling
4 large eggs 3 large egg yolks
1 cup granulated sugar
pinch salt
1 T. grated zest plus 2/3 cup juice (from about 4 lemons)
2 T. unsalted butter, cut into 2 pieces
2 T. heavy cream
powdered sugar for dusting
For the crust: Pulse flour sugar, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Sprinkle dough into prepared 8x8 pan and press in even layer. Bake until light golden brown, 15-20 minutes.
For the filling: While crust is cooling, whisk eggs, yoks, sugar and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, about 8-10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, then refrigerate until serving. Dust with powdered sugar just before serving.
* I usually double the recipe and bake in a 13x9 pan. But I don't use all of the crust mixture--usually about 1/2-3/4 of it is plenty.
Vegetable Pizza
2 pkgs. crescent rolls
1 pkg (8 oz) cream cheese
1 pkg dry ranch dressing mix
1/3 cup mayonnaise
assorted vegetables of your choice (I usually use red peppers, green peppers, carrots, broccoli, cauliflower, and if my husband is not eating it, green onions)
Unroll crescent rolls and lay flat in a greased/sprayed cookie sheet. Press the edges together to make one large crust. Bake according to package directions. Allow to cool. Meanwhile, combine cream cheese, ranch mix, and mayo together. The amount of mayo is approximate - adjust it so that your cream cheese becomes spreadable. The amount varies depending on how close to room temperature your cream cheese is and the amount of fat in the cream cheese (full fat versions are usually firmer than those with reduced fat content and therefore require more mayo). Once the crust has cooled, spread a layer of the cream cheese mixture over the crust. Then, chop veggies and spread over the cream cheese. Cut in squares and serve.
Friday, January 30, 2009
Paprikash Chicken
I got this recipe from my brother-in-law, who got it while serving his mission in Hungary. I like it because it’s easy, cheap, and yummy!
1 medium onion, diced
1-3 cloves minced garlic
1 T. olive oil
½ tsp. salt
½ tsp. vegeta (Hungarian seasoning—it’s tough to find, so I’ll give you some if you’re interested!)
2 Tablespoons paprika
2 15 oz cans crushed tomatoes
1 15 oz can diced tomatoes
4-6 chicken drumsticks (or however many you want—it doesn’t matter! You could use breasts or thighs if you’d like, but try to use bone-in, it works better than boneless for this recipe)
1-2 C. chicken broth
2-3 sliced hungarian sweet peppers
Saute onion, peppers, and garlic in olive oil over medium heat. Take off heat and make a paste with the paprika, salt, and vegeta. Coat drumsticks in the paste. Put back on heat. Add tomatoes and chicken broth. Add another teaspoon vegeta and salt and pepper to taste. Let simmer with lid about 30-45 minutes.
Serve over any kind of noodles, or else make your own:
1 C. flour
2 eggs
Add water to make it a consistency between pancake batter and bread dough. Drop by scant teaspoons into boiling water and cook for 5-10 minutes. These are not the kind of noodles we’re used to, they’re kind of like little dumplings. They look ugly, but they taste good!
1 medium onion, diced
1-3 cloves minced garlic
1 T. olive oil
½ tsp. salt
½ tsp. vegeta (Hungarian seasoning—it’s tough to find, so I’ll give you some if you’re interested!)
2 Tablespoons paprika
2 15 oz cans crushed tomatoes
1 15 oz can diced tomatoes
4-6 chicken drumsticks (or however many you want—it doesn’t matter! You could use breasts or thighs if you’d like, but try to use bone-in, it works better than boneless for this recipe)
1-2 C. chicken broth
2-3 sliced hungarian sweet peppers
Saute onion, peppers, and garlic in olive oil over medium heat. Take off heat and make a paste with the paprika, salt, and vegeta. Coat drumsticks in the paste. Put back on heat. Add tomatoes and chicken broth. Add another teaspoon vegeta and salt and pepper to taste. Let simmer with lid about 30-45 minutes.
Serve over any kind of noodles, or else make your own:
1 C. flour
2 eggs
Add water to make it a consistency between pancake batter and bread dough. Drop by scant teaspoons into boiling water and cook for 5-10 minutes. These are not the kind of noodles we’re used to, they’re kind of like little dumplings. They look ugly, but they taste good!
Monday, January 12, 2009
Macaroni and Cheese
My husband's gone this week, which means I will be cooking very little. While he's away, this dish and Shepherd's Pie are about the only things I cook. Two things that are not really my husband's favorites, but the kids both devour them. So here it is...
2-3 cups dry elbow macaroni (I usually use about 3)
2 Tbsp butter
1 clove minced garlic
3 Tbsp flour
3/4 tsp salt
1/2 tsp mustard
2 1/2 cups milk
2 1/2 cups shredded sharp cheddar cheese
Cook macaroni and set aside. Melt butter in medium saucepan and add minced garlic. Saute. Stir in flour, salt, and dry mustard. Cook one minute. Gradually whisk in milk. Bring to a boil, stirring frequently. Remove from heat and stir in 2 cups cheese and macaroni. Place in a baking dish and sprinkle with remaining cheese. Bake uncovered at 400 degrees for ten to twenty minutes - until cheese is browned and cheese is bubbly.
Enjoy!
2-3 cups dry elbow macaroni (I usually use about 3)
2 Tbsp butter
1 clove minced garlic
3 Tbsp flour
3/4 tsp salt
1/2 tsp mustard
2 1/2 cups milk
2 1/2 cups shredded sharp cheddar cheese
Cook macaroni and set aside. Melt butter in medium saucepan and add minced garlic. Saute. Stir in flour, salt, and dry mustard. Cook one minute. Gradually whisk in milk. Bring to a boil, stirring frequently. Remove from heat and stir in 2 cups cheese and macaroni. Place in a baking dish and sprinkle with remaining cheese. Bake uncovered at 400 degrees for ten to twenty minutes - until cheese is browned and cheese is bubbly.
Enjoy!
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