1 1/2 cup water
2 tsp butter
4 cup flour
4 tsp sugar
1 1/2 tsp salt
1 3/4 tsp yeast
Mix all ingredients together and mix 5-7 minutes. Shape into a log and place on a greased baking sheet and let rise until double in size. Bake at 350 for 15-20 minutes.
Sunday, January 23, 2011
Monday, May 24, 2010
Gourmet Green Salad
Recipe from: My Kitchen Cafe
*Note: May serve this with candied nuts as well.
*Serves 8-10
Salad:
10-12 cups mixed greens (I use the large rectuangular box from Sam's Club)
1 pound white button mushrooms, sliced
2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples)
1/4 cup thinly sliced Parmesan cheese (I grab my big block of Parmesan cheese and use my vegetable peeler to slice of thin peels of Parmesan)
1 large carrot (or about 5-6 baby carrots), thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup thinly sliced red onion
5-7 slices of bacon, cooked and coarsely chopped
3 cups of homemade croutons (see below for a how-to*)
Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing below (or any other favorite salad dressing).
Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil
Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I've found it gets a little thick if it is too cold so I'll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).
*Note: May serve this with candied nuts as well.
*Serves 8-10
Salad:
10-12 cups mixed greens (I use the large rectuangular box from Sam's Club)
1 pound white button mushrooms, sliced
2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples)
1/4 cup thinly sliced Parmesan cheese (I grab my big block of Parmesan cheese and use my vegetable peeler to slice of thin peels of Parmesan)
1 large carrot (or about 5-6 baby carrots), thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup thinly sliced red onion
5-7 slices of bacon, cooked and coarsely chopped
3 cups of homemade croutons (see below for a how-to*)
Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing below (or any other favorite salad dressing).
Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil
Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I've found it gets a little thick if it is too cold so I'll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).
Monday, May 17, 2010
BBQ Pork pulled Sandwiches
Recipe from: Melanie A.
INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw (recipe is in side dishes)
DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.
When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw (recipe is in side dishes)
DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.
When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
Chicken Tortilla Soup
Recipe from: Melanie A.
INGREDIENTS
2 large boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
10 corn tortillas
Vegetable oil
Toppings:
Avocado
Juice from a lime
Sour cream
Monterey Jack cheese
Cilantro
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After chicken has cooked through, remove from crockpot and shred. Place chicken back in slow cooker.
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and garnish with toppings.
INGREDIENTS
2 large boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
10 corn tortillas
Vegetable oil
Toppings:
Avocado
Juice from a lime
Sour cream
Monterey Jack cheese
Cilantro
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After chicken has cooked through, remove from crockpot and shred. Place chicken back in slow cooker.
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and garnish with toppings.
Memphis Style Coleslaw
Recipe from: Melanie A.
INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated
DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).
**This is great on top of BBQ beef sandwiches!
INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated
DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).
**This is great on top of BBQ beef sandwiches!
Sweet and Savory Coconut Rice
Recipe from: Our Best Bites
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
Best Barbeque Sauce
Recipe from Melanie A.
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
Spicy Honey Chicken Salad
Recipe from: Melanie A.
(I made this without the chili chipotle powder because I didnt have it and it still turned out great!)
Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3 T fresh lime juice
1 T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad
Spicy Honey Chicken:
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
8 boneless skinless chicken thighs
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the extra couple tablespoons of glaze on chicken once it is cooked.
SALAD:
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
This serves 4 large salads or 6 smaller sized ones.While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant.
(I made this without the chili chipotle powder because I didnt have it and it still turned out great!)
Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3 T fresh lime juice
1 T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad
Spicy Honey Chicken:
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
8 boneless skinless chicken thighs
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the extra couple tablespoons of glaze on chicken once it is cooked.
SALAD:
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
This serves 4 large salads or 6 smaller sized ones.While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant.
Monday, May 3, 2010
Roll Seasoning
Recipe from: Becca N.
Fake Parmesan Cheese
Garlic Salt
Butter
Italian Seasoning
Whether you have prebaked rolls, or a ball of dough, rub the roll with butter.Sprinkle with the garlic salt, parmesan cheese, and Italian Seasoning. Bake according to directions.
Fake Parmesan Cheese
Garlic Salt
Butter
Italian Seasoning
Whether you have prebaked rolls, or a ball of dough, rub the roll with butter.Sprinkle with the garlic salt, parmesan cheese, and Italian Seasoning. Bake according to directions.
Chewy Chocolate Chip Cookies
Recipe from: Our Best Bites
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
Sunday, April 4, 2010
Vanilla Crepes
Recipes from: All Recipes
* 1 1/2 cups milk
* 3 egg yolks
* 2 tablespoons vanilla extract
* 1 1/2 cups all-purpose flour
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 5 tablespoons melted butter
Directions
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
* 1 1/2 cups milk
* 3 egg yolks
* 2 tablespoons vanilla extract
* 1 1/2 cups all-purpose flour
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 5 tablespoons melted butter
Directions
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Wednesday, March 31, 2010
South West Salad
Ingredients:
lettuce
corn
black beans
red onion, optional
tomato
red/green peppers
fresh lime juice
cilantro
chili cheese fritos or southwest croutons
ranch/southwest dressing
lettuce
corn
black beans
red onion, optional
tomato
red/green peppers
fresh lime juice
cilantro
chili cheese fritos or southwest croutons
ranch/southwest dressing
Chicken Pot Pie
Recipe from: Melanie A.
INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)
In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.
In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.
Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)
In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.
In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.
Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Friday, March 26, 2010
Honey Mustard Chicken Sandwiches
Recipe From: All recipes
1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce
1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.
1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce
1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.
Monday, March 22, 2010
Potato Salad
Recipe from: All Recipes
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Wednesday, March 17, 2010
Red-Apple Walnut Salad
INGREDIENTS
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)
DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.
Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.
Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey
In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)
DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.
Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.
Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey
In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.
Monday, March 8, 2010
Mississippi Mud Pie
Recipe from: Mom W
1 C. flour
½ C. butter
1 C. pecans
1 C. Powdered Sugar
1 Small instant chocolate pudding
Cool Whip 12 oz.
1 Small instant vanilla pudding
8 oz. cream cheese
2 2/3 C. milk
Melt butter, mix in flour to make dough. Spread thinly in bottom of 9 x 13 pan. Bake for 8 min. at 350 or until light brown (mine never gets brown). While crust is baking, chop pecans and toast in oven for 5-7 minutes. Mix together powdered sugar, 1 c. cool whip, and softened cream cheese. Stir in toasted pecans. Spread over cooled crust. Mix together milk and two pudding mixes. Pour over cream cheese mixture. Top with cool whip and chill overnight.
1 C. flour
½ C. butter
1 C. pecans
1 C. Powdered Sugar
1 Small instant chocolate pudding
Cool Whip 12 oz.
1 Small instant vanilla pudding
8 oz. cream cheese
2 2/3 C. milk
Melt butter, mix in flour to make dough. Spread thinly in bottom of 9 x 13 pan. Bake for 8 min. at 350 or until light brown (mine never gets brown). While crust is baking, chop pecans and toast in oven for 5-7 minutes. Mix together powdered sugar, 1 c. cool whip, and softened cream cheese. Stir in toasted pecans. Spread over cooled crust. Mix together milk and two pudding mixes. Pour over cream cheese mixture. Top with cool whip and chill overnight.
Saturday, March 6, 2010
Cinnabun Popcorn
Recipe from: Our Best Bites
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
Fire Corn
recipe from: Mom
2 cans white shoe peg corn
1 pkg cream cheese
1 small can green chilies or jalepenos
Mix together on stove until warm.
2 cans white shoe peg corn
1 pkg cream cheese
1 small can green chilies or jalepenos
Mix together on stove until warm.
Quinoa Black Bean Salad
recipe from: Brooke G.
1 cup uncooked quinoa
1 can black beans (drained and rinsed)
1 cup roma tomatoes diced
1 large cucumber diced
1 orange bell pepper diced
1/4 cup purple onion diced
2 limes
1 cup frozen corn
1 large avocado diced (optional)
1/2 bunch cilantro (rinsed and chopped)
Rinse quinoa. Cook according to package directions.You can cook it like rice, 2 to 1 ratio. While quinoa is cooking dice tomatoes, cucumber, bell pepper, and onion.Combine tomatoes, cucumber, bell pepper, and onion in a bowl and squeeze the lime over the top, then put in fridge to keep cool. Once quinoa is cooked add frozen corn to it, and put in fridge to cool off. After quinoa is done cooling combine all ingredients together. Add salt to flavor, and garnish with cilantro and avocados.
1 cup uncooked quinoa
1 can black beans (drained and rinsed)
1 cup roma tomatoes diced
1 large cucumber diced
1 orange bell pepper diced
1/4 cup purple onion diced
2 limes
1 cup frozen corn
1 large avocado diced (optional)
1/2 bunch cilantro (rinsed and chopped)
Rinse quinoa. Cook according to package directions.You can cook it like rice, 2 to 1 ratio. While quinoa is cooking dice tomatoes, cucumber, bell pepper, and onion.Combine tomatoes, cucumber, bell pepper, and onion in a bowl and squeeze the lime over the top, then put in fridge to keep cool. Once quinoa is cooked add frozen corn to it, and put in fridge to cool off. After quinoa is done cooling combine all ingredients together. Add salt to flavor, and garnish with cilantro and avocados.
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