Stuffed Mushrooms and Baby Peppers (goat cheese and scallions)
Dijon Deviled Eggs
Guacamole and Creamy Pepper Relish Dip with Triscuits & Fritos
Friday, March 4, 2011
Sunday, February 20, 2011
Sunday Dinner
Menu:
Curried Chicken Fingers
Cheater Beans
Macaroni Salad
How-to:
Chicken: cut boneless, skinless chicken breast into strips and toss with sourcream blended with a healthy dose of curry powder. After allowing this to marinate for as long as you like/have time for, roll the strips in plain panko (japanese breadcrumbs) and give it a shallow fry. Depending on the thickness of your strips, you can finish cooking in the oven.
Beans: combine a 28-ounce jar of Randall's Great Northern Beans, undrained with 1 pound chopped bacon, 1 cup brown sugar, 1/2 cup white sugar, 1 tsp baking soda, 1 tsp dillweed, 2 tsp dry mustard, 2 tsp dehydrated onion. Cover and cook in the microwave on High for 35 minutes. Uncover, transfer to a 400 degree F oven for another 30 minutes or so. (These are even better the next day)
Mac Salad: cook desired amount of elbow macaroni and hard cook some eggs (my ratio is usually 4 eggs for a half pound of pasta or 6-8 eggs for a whole pound). While those items cook and/or chill, chop onion and celery and season to taste with salt, pepper, Mrs. Dash original, paprika. Peel and chop the eggs and add it to the veg mixture. Toss in the cooked macaroni and add mayonaise until it is as wet or dry as your family likes it. Chill before serving for best results.
Curried Chicken Fingers
Cheater Beans
Macaroni Salad
How-to:
Chicken: cut boneless, skinless chicken breast into strips and toss with sourcream blended with a healthy dose of curry powder. After allowing this to marinate for as long as you like/have time for, roll the strips in plain panko (japanese breadcrumbs) and give it a shallow fry. Depending on the thickness of your strips, you can finish cooking in the oven.
Beans: combine a 28-ounce jar of Randall's Great Northern Beans, undrained with 1 pound chopped bacon, 1 cup brown sugar, 1/2 cup white sugar, 1 tsp baking soda, 1 tsp dillweed, 2 tsp dry mustard, 2 tsp dehydrated onion. Cover and cook in the microwave on High for 35 minutes. Uncover, transfer to a 400 degree F oven for another 30 minutes or so. (These are even better the next day)
Mac Salad: cook desired amount of elbow macaroni and hard cook some eggs (my ratio is usually 4 eggs for a half pound of pasta or 6-8 eggs for a whole pound). While those items cook and/or chill, chop onion and celery and season to taste with salt, pepper, Mrs. Dash original, paprika. Peel and chop the eggs and add it to the veg mixture. Toss in the cooked macaroni and add mayonaise until it is as wet or dry as your family likes it. Chill before serving for best results.
Sunday, February 13, 2011
Saturday, February 12, 2011
Chocolate Bread Pudding
This was a bit of an experiment, but it turned out well!
Preheat oven to 350 F., grease a 1.5 quart casserole dish.
Cube about 4 cups dry white bread into 1/2 inch pieces and toss with a generous 1/3 cup chocolate and/or peanut butter chips. In a separate bowl, combine 2 large eggs, 2 cups chocolate milk (I totally just mixed Hershey's Dark Chocolate syrup with skim milk and called it good), 1/2 cup sugar, 1 tsp ground cinnamon, 1 tsp vanilla, and 1/4 cup melted butter. Please note: these measurements are approximate; I'm not the most precise measurer! Pour the milk mixture over the cubed bread and toss to coat. Transfer mixture to the casserole dish and bake at 350F for 50 minutes to an hour, or when a knife inserted in the cente comes out clean.
Be sure to steal a taste when it comes out of the oven by pinching off a cube or two of bread off the top! May be served warm, room temperature, or cold. I like it room temp, Todd prefers it refrigerator-cold, ideally with some cool whip. Delish!
Sunday, February 6, 2011
Holla for my Challah!
Last weekend was Focaccia.
Last Wednesday was Cinnamon Raisin Bread.
Yesterday was Classic White Bread.
Today was Challah (recipe will be added soon).
What does next weekend hold?
Vote:
- French Bread
- Polish Babka
- Irish Soda Bread
- Potato Bread
Thursday, February 3, 2011
Cinnamon Raisin Bread
This is a perfect recipe for a snow day! The house smelled delicious, the bread was good, and the toast the next morning was even better! The original recipe is available at the website below. I made a few adjustments to increase the nutrition a little, such as using a combination of all-purpose flour and whole wheat flour and omitting the icing.
Cinnamon Raisin Bread
Ingredients
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 2 cups warm milk
• 1/3 cup sugar
• 1/4 cup vegetable oil
• 2 teaspoons salt
• 3 cups all-purpose flour
• 2 ¾ cups whole wheat flour
• 2 cups raisins
• 1 tablespoon ground cinnamon
• 1/2 cup sugar
• 1 tablespoon water
Directions
In the bowl of the stand mixer, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat with dough hook until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Adapted from: http://allrecipes.com/Recipe/Cinnamon-Raisin-Bread/Detail.aspx
Cinnamon Raisin Bread
Ingredients
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 2 cups warm milk
• 1/3 cup sugar
• 1/4 cup vegetable oil
• 2 teaspoons salt
• 3 cups all-purpose flour
• 2 ¾ cups whole wheat flour
• 2 cups raisins
• 1 tablespoon ground cinnamon
• 1/2 cup sugar
• 1 tablespoon water
Directions
In the bowl of the stand mixer, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat with dough hook until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Adapted from: http://allrecipes.com/Recipe/Cinnamon-Raisin-Bread/Detail.aspx
Sunday, January 30, 2011
Sunday = Omelets for Breakfast!
Omelets, like salads, for Todd and me are a vehicle for leftovers. The unique omelet filling this morning included turkey taco meat, swiss chard, and zucchini in addition to the requisite american cheese slices. Yum! Paired with some blueberry bisquick biscuits and fresh fruit, breakfast was a success. Needless to say, I limited the kids omelet filling to the cheese....I'll argue about vegetable consumption at lunch and supper, but give it a break at breakfast and just give 'em sweet fruits.
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