2 pkg active dry yeast
2 1/2 C warm water
1/2 C honey
2 eggs
1 Tbsp Salt
8 to 9 C flour
In a mixing bowl, dissolve yeast in warm water. Add the butter honey, eggs, salt and 4 cups flour. Beat on low speed for 30 seconds. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes (or let mixer knead). Placer in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled; about 1 hour. Punch dough down. Divide into thirds. Shape into loaves. Place in 3 greased 8" x4" loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Rub a cold stick of butter over the tops of the loaves.
09 December 2011
16 August 2011
Chili-Lime Mango Chicken Skewers
Chili-Lime Mango Chicken Skewers
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
Directions:
If you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they’ll fire right up on the grill!
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Prepare grill (or indoor grill pan)
Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.
*When you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.
Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
Directions:
If you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they’ll fire right up on the grill!
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Prepare grill (or indoor grill pan)
Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.
*When you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.
Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.
Zucchini Bread
Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites
2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans, toasted
Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.
Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.
Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.
Add dry ingredients and mix just until combined. Divide batter between 2 pans. Sprinkle topping evenly over tops. Bake for 50-60 minutes or until a knife comes out clean.
Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!
This makes great muffins too. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them. I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!
Recipe by Our Best Bites
2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans, toasted
Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.
Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.
Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.
Add dry ingredients and mix just until combined. Divide batter between 2 pans. Sprinkle topping evenly over tops. Bake for 50-60 minutes or until a knife comes out clean.
Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!
This makes great muffins too. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them. I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!
19 May 2011
Broccoli and Rice Casserole
I don't usually make comments on my recipes since this blog is pretty much for me and I know what I think about my recipes. But for those few who may, use these recipes, please, please, please try this one. It is creamy and rich without being heavy. From the first bite I knew this recipe would become a favorite, and the more I ate of it the more I was sure. I got the recipe from Mel's Kitchen Cafe, and adapted it very slightly. I did less broccoli than it calls for, since neither Ry nor I are big fans but I wanted the nutrition. I also cut the pieces smaller, and added chicken I salted, peppered and cooked on the stove in a little olive oil. It was a delicious meal and I am so excited to make it again.
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.
13 April 2011
Cheddar and Herb Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
Source: Mel's Kitchen Cafe
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
Source: Mel's Kitchen Cafe
14 March 2011
Enchilada Casser-ole!
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 2 cups salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1/4 cup reduced-fat Italian salad dressing
- 2 tablespoons reduced-sodium taco seasoning
- 1/4 teaspoon ground cumin
- 6 flour tortillas (8 inches)
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 medium tomato, chopped
- 1 cup shredded lettuce
- 1/4 cup minced fresh cilantro
- 3/4 cup reduced-fat sour cream
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
- Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
02 March 2011
Crispy Baked Chicken Fingers
Ingredients:
2 cups panko breadcrumbs
2 tbsp. canola oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
1 tsp. minced fresh thyme or ¼ tsp. dried
Cooking spray
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips
2 cups panko breadcrumbs
2 tbsp. canola oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
1 tsp. minced fresh thyme or ¼ tsp. dried
Cooking spray
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips
Directions:
Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.
Baked Oven Fries
Baked Oven Fries
Ingredients:
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
Directions:
Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
Ingredients:
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
Directions:
Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
26 January 2011
Homemade Ranch with Buttermilk
This is as close as I've found to the dressing Cafe Rio uses. If you have something better please let me know. Super yummy with the enchiladas posted below. Do not forget the lime!
1 Packet of Buttermilk Ranch Mix
1/2 bunch cilantro, chopped
2 C. Mayo
2 C. Buttermilk
2 cloves garlic
1 jalapeno
2-4 tomatillos, quartered
1/2-1 tsp. lime juice
Place jalapeno and garlic in food processor and chop. Add cilantro and tomatillos and chop. Add ranch, mayo, buttermilk, and lime juice and blend.
1 Packet of Buttermilk Ranch Mix
1/2 bunch cilantro, chopped
2 C. Mayo
2 C. Buttermilk
2 cloves garlic
1 jalapeno
2-4 tomatillos, quartered
1/2-1 tsp. lime juice
Place jalapeno and garlic in food processor and chop. Add cilantro and tomatillos and chop. Add ranch, mayo, buttermilk, and lime juice and blend.
Chicken Enchiladas
This is a pretty simple recipe for delicious chicken enchiladas. They're easy because there's not a lot of chopping and the marinade makes them super flavorful. They're also a great freezer meal. I usually get about eleven or twelve enchiladas so I have a batch for dinner that night and two for the freezer. Fantastic!
5 boneless, skinless chicken breast halves
1 Tbsp Oil
1 chopped onion
1 (10 oz.) can diced tomatoes w/ green chile peppers
1 (14.5 oz.) can stewed tomatoes
1 small can diced chile peppers
1 (10.75 oz.) can cream of chicken soup
1 (14.75 oz) can chicken broth
1 Bunch chopped green onions
Tortillas (I use about eleven tortillas that I cut in half. I think it makes them easier to serve.)
3 C. shredded cheddar cheese
1 (10 oz.) can enchilada sauce
Directions:
1. Cut chicken into cubes. Place in a medium bowl with marinade and refrigerate for at least 30 min. I use mesquite and generally let it marinate overnight.
2. Preheat oven to 350 degrees.
3. Heat oil in large skillet over medium heat. Saute chicken and onions until chicken is evenly browned. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth. Bring mixture to a boil. Reduce heat, cover skillet and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet and chop when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 C. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture. Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the cheese and roll up tortillas in baking dish, seam side down and drizzle with enchilada sauce. Cover with remaining shredded cheese and sprinkle remaining green onion over cheese. Bake uncovered for 25 min., or until cheese is melted and bubbling.
5 boneless, skinless chicken breast halves
1 Tbsp Oil
1 chopped onion
1 (10 oz.) can diced tomatoes w/ green chile peppers
1 (14.5 oz.) can stewed tomatoes
1 small can diced chile peppers
1 (10.75 oz.) can cream of chicken soup
1 (14.75 oz) can chicken broth
1 Bunch chopped green onions
Tortillas (I use about eleven tortillas that I cut in half. I think it makes them easier to serve.)
3 C. shredded cheddar cheese
1 (10 oz.) can enchilada sauce
Directions:
1. Cut chicken into cubes. Place in a medium bowl with marinade and refrigerate for at least 30 min. I use mesquite and generally let it marinate overnight.
2. Preheat oven to 350 degrees.
3. Heat oil in large skillet over medium heat. Saute chicken and onions until chicken is evenly browned. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth. Bring mixture to a boil. Reduce heat, cover skillet and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet and chop when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 C. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture. Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the cheese and roll up tortillas in baking dish, seam side down and drizzle with enchilada sauce. Cover with remaining shredded cheese and sprinkle remaining green onion over cheese. Bake uncovered for 25 min., or until cheese is melted and bubbling.
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